Sauces and Dips

A tomato‑kissed variation of Hollandaise, Sauce Choron was popularized by Paris’s famed Café Anglais chef Choron in the 19th century. It’s superb with grilled seafood, eggs Florentine or asparagus.

Ingredients

• 3 egg yolks
• 1 Tbsp fresh lemon juice
• ½ cup (115 g) unsalted butter, melted & hot
• 1 Tbsp tomato purée (or strained tomato sauce)
• Pinch cayenne (optional)
• Salt, to taste

Method

1. Emulsify base: In a heat‑proof bowl set over gently simmering water (bain‑marie), whisk yolks and lemon juice until pale and slightly thickened.
2. Add butter: Very slowly drizzle in hot butter while whisking constantly to build a stable emulsion.
3. Tomato finish: Off heat, whisk in tomato purée (and cayenne if using) until fully incorporated. Season with salt.
4. Serve immediately—do not reheat above 60 °C or the emulsion may break.

Nutrition Facts (per Tbsp / ~15 g)

Servings: Makes ~8 Tbsp

FAQs

• Can I use tomato paste instead?
  Yes—dilute 1 tsp paste with 1 Tbsp water before whisking in.
• Why did my sauce split?
  Likely overheated—remove from heat, whisk in a teaspoon of cold water to re‑emulsify.

Substitutions

• Spice it up: Add a few drops of hot‑pepper sauce.
• Dairy‑free: Use vegan “butter” and replace yolks with aquafaba (whipped chickpea liquid).