Choron Sauce

Name: Choron Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 4 yolks (74.16 g) Egg Yolk; 20 tsp water (100 ml) Water; 10 tsp white wine (50 ml) White Wine; ⅔ cup (150 g) Butter; about ½ shallot (13 g) Shallot; about ¼ bunch (6 g) Tarragon; about ¾ tsp (2 g) Pepper; 2 tsp tomato paste (10 ml) Tomato Paste; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

GREAT ON · GRILLED BEEF; POACHED EGGS; ASPARAGUS; FISH

Great on Grilled beef; poached eggs; asparagus; fish. The same recipe pairs it with Soy Sesame Honey Marinade, the marinade.

A silky butter finish for fish and vegetables.

On the jar

CHORON

Method: stove
Yield: about 1¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Egg Yolk 72 mlWater 100 mlWhite Wine 50 mlTomato Paste 10 ml

Ingredients

Egg Yolkabout 4 yolks (74.16 g)
Water20 tsp water (100 ml)
White Wine10 tsp white wine (50 ml)
Butter⅔ cup (150 g)
Shallotabout ½ shallot (13 g)
Tarragonabout ¼ bunch (6 g)
Pepperabout ¾ tsp (2 g)
Tomato Paste2 tsp tomato paste (10 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Choron Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Grenobloise Vinaigrette★★★ KITCHENOn the jar: GRENOBLOISE
White Wine-Vinegar-Star Anise Escabeche★★★ KITCHENOn the jar: STAR ANISE
Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Sauce Choron.

Adapted from a recipe published by Anne-Sophie Pic in Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine) (published as “Sauce Choron”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar