Sauce Choron Recipe

This tomato hollandaise version of Sauce Choron combines egg yolks, lemon juice, melted butter and smooth tomato purée. Its creamy texture and gentle acidity suit asparagus, eggs and grilled seafood.

Sauces and Dips

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Sauce Choron

This tomato hollandaise version of Sauce Choron combines egg yolks, lemon juice, melted butter and smooth tomato purée. Its creamy texture and gentle acidity suit asparagus, eggs and grilled seafood.

TypeSauces

CuisineFrench

Ingredients

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• 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

Instructions

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

Allergen Notes

Contains egg and milk. Check any prepared tomato sauce for additional allergens.

Build the emulsion gradually

Whisk the yolks and lemon juice over gentle heat, then add the melted butter slowly while whisking. Stir in the smooth tomato purée off the heat so the sauce stays silky.

Choose a smooth tomato addition

Use tomato purée or strained tomato sauce as listed in the recipe. Avoid a chunky sauce if you want a smooth finish. Taste before adding extra salt, particularly when using a prepared tomato sauce.

Frequently asked questions

What base does this recipe use?

This version uses a lemon-and-butter hollandaise base made from egg yolks, rather than a prepared herb sauce.

Why can the sauce split?

Excessive heat or adding the butter too quickly can disrupt the emulsion. Keep the heat gentle and add the butter in a slow stream.

What should I serve it with?

Try it with asparagus, eggs or grilled seafood, and serve the sauce freshly made.

Related sauces and recipes

For an herb-based sauce, make Classic Béarnaise Sauce. For Béarnaise enriched with meat glaze, see Sauce Foyot.