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Sauce Choron (Choron Sauce)

Sauce Choron (Choron Sauce) is a traditional French recipe for a classic thickened sauce, typically used as a sauce base or glaze and made from a mix of bones and vegetables cooked with red wine. The full recipe is presented here and I hope you enjoy this classic French version of: Choron Sauce (Sauce Choron).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesHerb RecipesFrench Recipes



Choron sauce isa classic French sauce made from a base of Béarnaise Sauce flavoured and coloured with tomato purée and finished with a sprinkling of tarragon leaves.

Ingredients:

1 batch Béarnaise Sauce
1 tbsp tomato purée
2 tsp French tarragon, chopped

Method:

Prepare the Béarnaise Sauce according to the recipe.

Once the basic Béarnaise Sauce has been prepared, stir in the tomato purée once thoroughly combined, turn into a serving bowl, garnish with the tarragon leaves and serve.

To turn the choron sauce into prawn cocktail, fry some raw prawns in butter until pink. Mix into the Béarnaise Sauce with the tomato purée, divide between serving glasses, chill in the refrigerator and serve.