Choron sauce - This slightly forgotten sauce tastes great with chicken and pork.

The sauce is named after the French chef Alexandre Étienne Choron. You should be a little daring to change the classic bernaise sauce, but this chef's attempt has become world famous.


  • 400 gram clarified butter
  • 2 pcs egg yolks
  • 2 pcs shallots
  • 1 tsp whole black pepper
  • 2 cloves garlic
  • 2 tbsp tomato puree
  • 2 pcs grilled peppers
  • fresh tarragon
  • fresh parsley
  • 0,5 pcs lemon (the juice from the lemon)
  • 2 dl water
  • 1 tsp cayennepepper
  • salt and pepper

The sauce is not so common anymore, but I do not really understand why. Choron tastes great with chicken and pork. I have taken the liberty of adding some extra ingredients that I think fit perfectly in this sauce. Try my version of this French butter sauce with tomato puree and grilled peppers.

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This is a slightly demanding sauce to make because it depends on you using the right temperature. The method of making this sauce is quite similar to a hollandaise or bernaise. Start by finding a pan to make a reduction, one to melt butter and a frying pan to fry the tomato puree. Add 1 tablespoon of butter to the pan where you are going to make the reduction. Add finely chopped shallots, garlic, whole pepper, and a little tarragon.

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Cook until the onion is shiny and add lemon juice and water. Bring to a boil until there is almost no liquid left. What is left of the liquid is what is called the reduction. Strain the onion and pour the reduction into a large steel- or glass bowl.

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Melt the butter in a separate saucepan over medium heat. The butter separates and the gloss will remain on top. This is clarified butter and should eventually be mixed into the egg yolks. Make sure that the butter does not boil, but it must be hot.

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The sauce is made over a water bath. A water bath is actually a pan with some water that you put a steel / glass bowl over. The bowl above should not be in contact with the water, but only get the steam.

In a frying pan, fry tomato puree, finely chopped grilled peppers and cayenne powder for 2 minutes on high heat, stirring constantly. When you fry tomato puree, the slightly bitter taste disappears. Transfer the mixture to a small bowl.

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Now you are ready to make the sauce itself. Place two egg yolks in the steel bowl together with the reduction. Place the bowl over a water bath and start whipping the sauce.

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Here you have to whip the sauce all the time. When the mixture of eggs and reduction begins to thicken, add the hot butter in a thin stream. Whisk constantly. Never leave the sauce over the heat without whipping, as there is a risk that the sauce will crack.

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The sauce should not be too hot or cold when you make it. When you have added the clarified part of the butter, stir in the tomato puree and add a little finely chopped tarragon and parsley. Season with lemon, salt, pepper and cayenne. Serve immediately. Good luck.

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