French Choron Sauce

This famous French choron sauce is a tomato and tarragon-laced Bearnaise sauce. It is an easy way to elevate so many meals, and it only takes minutes to prepare.

angled shot of spoon in bowl of french choron sauce with text overlay for facebook

Channel your inner Julia Child and whip up a batch of beef, duck, pork, or even vegetables.

What Is Choron Sauce?

Choron sauce is a variation of Béarnaise sauce, which is one of the classic French mother sauces made with butter, egg yolks, vinegar, and herbs. Choron sauce includes the addition of tomato paste or tomato puree, giving it a slightly pink or orange color. The tomato flavor adds a subtle tang and a hint of sweetness to the sauce.

Choron sauce is often served with grilled or roasted meats, particularly steak or beef dishes. It can also be paired with grilled fish or used as a condiment for vegetables.

The sauce is known for its rich and creamy texture, complemented by the flavors of herbs and tomatoes. Some might even think it is an aioli (mayo base), and while it is an egg yolk emulsification, the fat used is butter instead of oil, like hollandaise.

angled shot of bowl of french choron sauce

Fresh Herbs

As for fresh herbs, tarragon and chervil are traditional. Tarragon has a somewhat sweet and licorice-like taste, often described as a combination of anise and basil. It is pretty easy to find in the fresh herb section.

On the other hand, Chervil is not so easy to find in the States. It is a delicate herb with a mild, slightly sweet, and anise-like flavor. I opted for flat-leaf parsley in its place.

choron sauce poured onto sliced steak

Cold or Warm?

While I was in France, I experienced this sauce both ways, cold and warm, but never hot. I prefer it to be more room temperature.

If you do as well, then just whisk it and serve. But if you want to serve it warm, you’ll need the assistance of a double boiler.

  1. Fill the bottom pot with water and bring to a simmer.
  2. Place the choron sauce into the top pot.
  3. Whisk continuously while heating until just warm. Do not heat it to hot or boiling; the sauce will break (separate).
overhead shot of bowl of sauce

Why You’ll Love Choron Sauce

Once you try this sauce, you may not be able to get enough of it. 

  • Elegant: This creamy sauce is packed full of herbal flavor and elevates nearly any savory meal.
  • Easy: The ingredients are easily accessible at the grocery store (except for maybe the wine, depending on where you live), and the sauce comes together quickly.
  • Versatile: This versatile sauce is an easy way to upgrade anything from proteins and veggies to starches.
choron sauce drizzled on sliced steak

Ingredients

All you need are these easy ingredients to make this luxurious sauce. 

  • Dry white wine: Use a wine that you enjoy drinking. Chardonnay, sauvignon blanc, Muscadet, and white Burgundy will all work well.
  • White wine vinegar: Tangy vinegar adds acidity that balances the french choron sauce.
  • Flat parsley leaf (whole): Parsley imparts bright flavor and vibrant color.
  • Fresh tarragon (divided): Tarragon will add nuanced flavor to this traditional sauce.
  • Shallot (chopped): This aromatic brings a subtle sweetness to the sauce.
  • Whole black peppercorns: Black pepper adds a slight bit of gentle heat.
  • Coarse kosher salt: Salt brings out the flavors of the other ingredients.
  • Egg yolks: Yolks help to make the sauce velvety and creamy.
  • Unsalted clarified butter (melted): Butter helps the sauce to become silky smooth. Be sure to use unsalted butter since salt will be added to the sauce.
  • Tomato paste: Tomato paste adds a zing of concentrated tomato flavor and a somewhat sweet element to the sauce. Also, using already-prepared tomato paste cuts on prep time, but you can make your own tomato purée if you prefer.
angled shot of spoon in bowl of french choron sauce

What To Serve With Choron Sauce

You can start the day by using this flavorful french choron sauce as a substitute for hollandaise sauce on Eggs Benedict or drizzle it over an omelethome fries, or savory crepes. Or, try taking your steak fritesgrilled chicken, or baked salmon to the next level by spooning this silky sauce over top.  

You can also toss it with veggies like pan-fried broccolini, grilled portobello mushrooms, air-fried Brussels sprouts, or roasted root vegetables — or serve it on the side for dipping french fries or zucchini sticks. And, of course, you can pour it over pasta — try substituting it for alfredo sauce for a new take on fettuccine alfredo.

hand spooning french choron sauce onto steak

How to Make French Choron Sauce

Once you’ve made this sauce once, it might become a part of your weekly meal routine.

  1. Add ingredients to pan. Add the wine, vinegar, parsley, shallot, peppercorns, and some sprigs of the tarragon to a small saucepan. 
  2. Strain. After simmering, strain the wine and herb mixture by pouring it through a sieve, separating the liquids from the solids. Discard solids.
  3. Remove tarragon. While the mixture is cooling, remove the tarragon leaves and chop into small pieces. 
  4. Mix egg yolks and salt. In a small bowl, mix together the egg yolks and salt. Pour the cooled mixture into the emulsion of egg yolks. 
  5. Blend. Blend the egg yolks and liquid using an immersion blender. Continue to blend while gradually adding the melted butter in a steady stream. 
  6. Add tomato paste and tarragon. Mix in the tomato paste. Then, use a rubber spatula to fold in the chopped tarragon. 
close up of spoon full of french choron sauce

Variations on this French Choron Sauce Recipe

While this delicate sauce is pretty close to perfect as-is, you can customize it, too. 

  • Heat: Add a spicy kick with some crushed red pepper flakes. 
  • Citrus: Bring bright flavor to the sauce with a splash of lemon juice or some lemon zest. 
  • Peppers: Blend roasted red peppers into the sauce for vibrant color and subtly smoky flavor. 
  • Sun-Dried Tomatoes: Impart even more rich, tomato flavor with the addition of sun-dried tomatoes.

Storage and Freezing

While this French choron sauce is best served immediately, you can store it in the fridge or freezer. 

Refrigerator: Store the sauce in an airtight container for up to 2 days in the refrigerator. 

Make Ahead: If you make the sauce ahead of time, reheat it gently in a double boiler while continuously whisking.

Freezer: Choron sauce can be frozen for up to 3 months in a freezer-safe container or resealable freezer bag.

overhead shot of spoon in bowl of sauce

Common Questions About French Choron Sauce

What is the origin of choron sauce? 

Choron sauce was created in the 1800’s by French Chef Alexandre Étienne Choron while in his role as chef de cuisine at the renowned Voisin restaurant in Paris.

What mother sauce is derivative of choron sauce?

Choron sauce is a take on classic béarnaise sauce.

What is choron sauce? 

Sauce choron is a version of the classic French sauce, béarnaise sauce, that omits the tarragon and chervil but has tomato blended in. This recipe still includes the tarragon.

collage of french choron sauce for pinterest

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angled shot of spoon in bowl of french choron sauce
angled shot of spoon in bowl of french choron sauce

French Choron Sauce

This famous French Choron Sauce recipe is a tomato and tarragon-laced Bearnaise sauce that only takes minutes to prepare! Perfect for meats!
5 from 4 votes
Course: Sauce
Cuisine: French
Keyword: french choron sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 cups
Calories: 200kcal

Ingredients

  • 1/2 cup dry white wine
  • 1/3 cup white wine vinegar
  • 1 tablespoons flat parsley leaf whole
  • 3 sprigs tarragon divided
  • 3 tablespoons shallot chopped
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon coarse kosher salt
  • 4 egg yolks
  • 1 cup unsalted clarified butter melted
  • 2 tablespoons tomato paste

Instructions

  • In a small saucepan, combine the wine, vinegar, parsley 2 sprigs of the tarragon, shallot and peppercorns. Bring to a low simmer for 15 minutes.
  • Pour the mixture through a fine mesh sieve, pressing out all of the liquids from solids. Discard the solids and let the liquid cool slightly, approximately 5 minutes.
  • Meanwhile, remove the leaves off the last tarragon spring and finely chop them, discarding the steam. Set aside chopped tarragon.
  • In a shallow bowl, combine the egg yolks and salt. When the liquids are cooled, pour them in as well.
  • Using an immersion blender, combine the egg yolks and liquids, then slowly and steadily, pour in the melted clarified butter until the sauce thickens.
  • Add the tomato paste. Fold in the remaining chopped tarragon by hand with a spatula. Serve immediately or heat gently in a double boiler, whisking the whole time.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 200kcal, Carbohydrates: 9g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 389mg, Sodium: 444mg, Potassium: 335mg, Fiber: 1g, Sugar: 4g, Vitamin A: 938IU, Vitamin C: 8mg, Calcium: 73mg, Iron: 2mg
Jessica Formicola of My sauce Recipes
Meet the Author

Jessica Formicola

Jessica is a cookbook author and Le Cordon Bleu Culinary School certified recipe developer. See her work in Parade Magazine, Better Homes & GardensMashed, AllRecipes AllStars and The Daily Meal Food + Travel and more!

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5 from 4 votes

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Questions and Reviews

  1. 5 stars
    Happy to have found your recipe. I made this so many times in culinary school at Le Cordon Bleu but couldn’t remember the exact proportions. I’m growing tarragon and chervil this year so I included both in the sauce. Fantastic with grilled steak last night.

  2. I’ve never heard of this version but I’m loving it! I’m a big fan of tarragon and this sauce is awesome for so many dishes!

  3. 5 stars
    OMG this was good. Creamy, slightly tangy – a perfect addition to our meal! Absolutely wonderful.

  4. 5 stars
    This is scrumptious and I could literally just eat it with a darn spoon! Had it with some pork tenderloin and it really kicked it up a notch. This is a sauce that could go with almost anything, because we were even gliding our roasted potatoes through it and it was amazing!