Choron sauce is a sauce that is made from the Béarnaise sauce.The elaboration of the Béarnaise sauce is accompanied by the use of tomato sauce. It is an emulsified sauce that has a red color due to the use of tomatoes. The sauce is named after the chef Alexandre Étienne Choron (1837-1924) and is frequently used in fish dishes. characteristics
The sweet nature of ripe tomatoes interacts very well with the vinegar and tarragon of the Béarnaise sauce.As the sauces emulsified with egg can not be re-heated, the tomato sauce must be added hot. The sauce called montebello is almost the same sauce only that has in equal parts of bearnea sauce and tomato.It is usually served with poached eggs, grilled fish.
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