Choron Sauce

Choron Sauce

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Credit: Tyler Mock, Food and Beverage Director, Epic restaurant, Columbus, Ga.; Executive Sous Chef, RiverMill Event Centre, Columbus
Sizzle, Winter 2012


6 T. water, divided
2 T. white vinegar
Salt, pepper and paprika, to taste
6 egg yolks
3 cups clarified butter, melted
4 T. tomato paste
Lemon juice, fresh squeezed, to taste


1. Add 4 T. water, vinegar, pinch of salt, pepper and paprika to small saute pan; reduce by half.

2. In stainless steel bowl, add reduction, remaining water and egg yolks. Whisk over double boiler until ribbons form. (Be careful not to overcook.) Remove bowl from double boiler to towel.

3. Slowly whisk clarified butter into egg mixture, being careful not to separate. Add a little water while whisking if too thick. Add tomato paste after all butter is incorporated. Adjust seasoning, acidity and texture. Store in warm place.

Sizzle - Winter 2012 Issue


1 pint


Sauce/Dressing/Rub, Sizzle

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