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
- Emulsify base: In a heat‑proof bowl set over gently simmering water (bain‑marie), whisk yolks and lemon juice until pale and slightly thickened.
- Add butter: Very slowly drizzle in hot butter while whisking constantly to build a stable emulsion.
- Tomato finish: Off heat, whisk in tomato purée (and cayenne if using) until fully incorporated. Season with salt.
- Serve immediately—do not reheat above 60 °C or the emulsion may break.
Nutrition Facts (per Tbsp / ~15 g)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 100 kcal | 10 g | 1 g | 1 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).