Choron Sauce

Name: Choron Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 10 Tbsp red wine vinegar (150 ml) Red Wine Vinegar; about 2½ shallots (90 g) Shallot; ⅔ cup (150 g) Butter; 1 Tbsp tarragon (15 ml) Tarragon; about 3 yolks (54 g) Egg Yolk; 1/2 tsp tomato paste (2.5 ml) Tomato Paste

Independent adaptation of a publicly published Paul Bocuse recipe. Not affiliated with, sponsored by, or endorsed by Paul Bocuse.

FINISHING SAUCE · GRILLED FISH & MEATS

In the published recipe, this is the finishing sauce for loup en croûte.

Bocuse's tomato-béarnaise Choron sauce.

On the jar

CHORON

Method: stove
Yield: about 1½ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Red Wine Vinegar 150 mlTarragon 15 mlTomato Paste 3 ml

Ingredients

Red Wine Vinegar10 Tbsp red wine vinegar (150 ml)
Shallotabout 2½ shallots (90 g)
Butter⅔ cup (150 g)
Tarragon1 Tbsp tarragon (15 ml)
Egg Yolkabout 3 yolks (54 g)
Tomato Paste1/2 tsp tomato paste (2.5 ml)

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:

3 kitchens · 9 stars · 2 national awards

Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).

Originally published as Sauce Choron.

Adapted from a Paul Bocuse recipe (Paul Bocuse / Académie du Goût (loup en croûte)).

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 Paul Bocuse / Académie du Goût (loup en croûte) (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