How to make a Choron sauce

The  Staff Canteen

Okay we are going to make a slightly lesser known derivative of Hollandaise so we have got our Hollandaise sauce which I showed you how to make earlier and what we have got there is the tarragon vinegar reduction, so we got the tarragon vinegar reduction in there, but we are not adding the herb we are just adding tomatoes, now feel free to add the herbs as well maybe some tarragon and chervil as well but we are keeping to the classics here because we are making a classic Charon, the only I suppose, slight change is we are adding a little bit of red sauce there to enhance the tomato flavour, so we are going to add a little teaspoon of tomato ketchup there so that will add a little bit of colour and will also add little tomato here.

Now tomatoes, we got our blanched tomatoes, skinned and deseeded so we are going to do a little classic concasse, just slightly square those up and actually some are going to break down anyway so we are not looking for an immaculate dice and we are going to add our diced tomatoes to our hollandaise.

Now give that a really good whisk, so a little taste and again using a fully seasoned Hollandaise with the addition of the tarragon and shallot vinegar there and with the tomato concasse wonderful. Although this is a classic Charon sauce, apart from the little bit of red sauce you can add tarragon and chervil as you would with mayonnaise, so just enhance it slightly and here is our sauce Charon a classic garnish for grilled meats.

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The  Staff Canteen

The Staff Canteen

Editor 16th March 2017

How to make a Choron sauce