Sauce Choron

Name: Sauce Choron
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 300 ml
Cuisine: French Classic
Ingredients: 72 ml Egg Yolk; 100 ml Water; 50 ml White Wine; 150 g Butter; 13 g Shallot; 6 g Tarragon; 2 g Pepper; 10 ml Tomato Paste; 2 g Salt

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

Choron from a three-star kitchen.

Ratio

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

Ingredients

Egg Yolk — 72 ml
Water — 100 ml
White Wine — 50 ml
Butter — 150 g
Shallot — 13 g
Tarragon — 6 g
Pepper — 2 g
Tomato Paste — 10 ml
Salt — 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.

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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.