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Recipe · Île-de-France
Sauce Choron tomatée
Choron sauce (béarnaise with tomato)
⏱ 30 minServes 4Hard185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)classic béarnaise sauce
150 g (5 oz)good tomato concentrate
1 tbsptomato paste
1 pinchcayenne pepper
- 500 ml (2 cups) classic béarnaise sauce
- 150 g (5 oz) good tomato concentrate
- 1 tbsp tomato paste
- 1 pinch cayenne pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a classic béarnaise with a reduction and clarified butter emulsion.
- Keep the béarnaise warm over barely simmering water so it neither sets nor splits.
- Gently warm the tomato concentrate in a saucepan.
- Gently whisk the tomato concentrate into the béarnaise.
- Whisk in the tomato paste to deepen the color.
- Taste, adjust with cayenne and salt, and serve right away.
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