Modern Choron sauce

Choron sauce is basically the classic Béarnaise sauce with some tomato paste. It is often served with grilled meats. Like Béarnaise sauce, Choron sauce is high in saturated fat from butter and egg yolks.

I have experimented various sauces by using only good, heart-healthy olive oil instead of butter. The following recipe is very tasty if made with quality ingredients; organic chicken stock, the very best Italian tomato sauce and balsamic vinegar, tasty olive oil such as Alziari from Nice.

This healthy Choron sauce goes very well with steaks, pork or veal chops, and roasted mackerel fillets.

2 servings

250 ml chicken stock

1 tbsp. olive oil

1 tbsp. minced shallot

1 tsp. minced garlic

½ tsp. dried Provençal herbs

3 tsp. balsamic vinegar

3 tbsp. tomato sauce, pref. Italian passata

To be whisked in just before serving: 2 tsp. tasty organic olive oil and freshly ground black pepper.

In a saucepan, warm 1 tbsp. olive oil over medium heat and sauté the shallot and garlic for 5- 10 minutes. Add the chicken stock, Provençal herbs, balsamic vinegar, and the tomato sauce. Increase the heat somewhat and continue cooking until the sauce is reduced by about 1/3- ½. Remove the saucepan from heat and whisk in the tasty olive oil and black pepper.