Sauce Choron is a classic French butter sauce that starts like Béarnaise (a warm egg-yolk sabayon emulsified with butter) and finishes with tomato concassé for a deeper, slightly sweeter, steakhouse-style flavor. It’s different from Hollandaise and Béarnaise because the tomato gives it a richer color and a rounder finish—ideal when you want a “special-occasion” sauce for steak without making a heavy cream sauce. Make it when you’re cooking ribeye, striploin, filet mignon, or a big weekend tomahawk.

This recipe is based on my YouTube video “Mes 3 STEAKS Royaux — Sauce maroilles, choron et beurre maître d’hôtel”, with a few adjustments since publication to build more aromatic depth and keep the sauce extra stable at home.

Why this Sauce Choron Works for Steak

Choron belongs to the same family as Béarnaise, which means it’s all about controlled heat, whisking, and a smooth emulsion. The payoff is a sauce that feels luxurious on beef—especially when the steak has good browning and you let it rest properly.

This version is not a quick mayo-style “steak sauce” and it’s not a creamy pan sauce. If you want a fast steak sauce with no whisking, go for steak sauce entrecote (warm herb butter emulsion) or garlic butter sauce for steak. If you want a cream-based option, try creamy mushroom sauce for steak or creamy Roquefort sauce recipe. Choron is the “classic French bistro” lane: glossy, warm, rich, and refined.

Ingredients

For the Choron reduction

2 tbsp white wine vinegar
2 tbsp dry white wine (optional but recommended)
1 tbsp finely minced shallot
1 tsp dried tarragon (or 1 tbsp fresh tarragon stems/leaves)
1 tbsp water (to help prevent scorching)

For the sabayon + emulsion

2 large egg yolks
1 tbsp water (if your reduction is very strong, you may not need this)
150 g unsalted butter, melted and held warm (about 113°F / 45°C)
Fine salt, to taste
White pepper or black pepper, to taste
Tiny pinch cayenne (optional, steakhouse-style)

Tomato finish (Choron signature)

1 small tomato, peeled, seeded, and finely diced (tomato concassé), well-drained

Tools that make it easier

Small saucepan
Whisk
Instant-read thermometer (helpful)
Fine strainer (for the reduction)
Bowl + towel to stabilize the bowl (optional)

If you’ve made homemade Hollandaise sauce before, the rhythm is very similar—just with the Béarnaise-style aromatics and the tomato finish.

Step-by-Step: How to Make Steak Sauce Choron

1) Make the aromatic reduction

In a small saucepan, combine:

vinegar, white wine, shallot, tarragon, and water

Bring to a gentle simmer and reduce until you have about 1 tbsp of concentrated liquid left. This usually takes 5–8 minutes depending on heat and pan size.

Strain through a fine strainer, pressing lightly on the shallots to extract flavor. Let it cool slightly—warm is fine, boiling hot is not.

Why this matters: In the video, the sauce is built quickly and can still be delicious, but a reduction gives you the classic “Béarnaise backbone” so the Choron tastes deeper and more balanced on steak.

2) Melt the butter and keep it at the right temperature

Melt the butter gently. Keep it warm around 113°F / 45°C—fully melted, not hot. If the butter is too hot, it can scramble the yolks or break the emulsion.

3) Prep the tomato concassé

To keep the sauce smooth and stable, the tomato needs to be dry and finely diced.

Quick method:

Score a small X on the tomato.
Blanch 10–15 seconds in boiling water.
Shock in cold water.
Peel, remove seeds, dice very finely.
Pat dry with paper towel.

Set aside.

4) Build the sabayon (the base texture)

In a clean saucepan off heat (or a metal bowl), whisk together:

egg yolks
your strained reduction (about 1 tbsp)
optional 1 tbsp water (only if needed)

Set over very low heat and whisk constantly. You’re thickening the yolks into a foamy, creamy sabayon—never letting them scramble.

Target temperature: 113–118°F / 45–48°C
Absolute max: 122°F / 50°C

You’ll know it’s ready when:

the mixture lightens slightly,
thickens,
and leaves visible trails (“ribbons”) when you whisk.

5) Emulsify with butter (slow at first)

Remove from direct heat.

While whisking continuously, add warm melted butter very slowly at first—drop by drop for 20–30 seconds—then in a thin stream once the sauce looks glossy and thick.

If it gets too thick, whisk in 1 tsp warm water.

6) Season like a steak sauce

Add:

a pinch of salt
pepper
optional tiny pinch cayenne

Taste. The sauce should be rich but not flat. If it needs brightness, whisk in a few drops of vinegar (a little goes a long way).

7) Finish with tomato (the Choron step)

Fold in the well-drained tomato concassé.

Keep the sauce warm—but do not boil. If you need to hold it briefly, keep it on the side of the stove, or over barely warm water.

Best Steak Pairings

Sauce Choron is at its best with beef that has:

a strong sear,
enough fat to carry the sauce,
and a proper rest so juices don’t flood the plate.

Try it with:

a classic peppery steak like steak au poivre (Choron is a fun alternative to peppercorn cream sauces)
a big cut like thick cut tomahawk steak

If you want the pure “classic family tree” version, compare this to steak with béarnaise sauce—Choron is essentially that, finished with tomato.

Troubleshooting

Sauce too thick: Whisk in 1 tsp warm water. Repeat once if needed.
Sauce broke/split: Start fresh in a bowl with 1 tsp warm water and whisk the broken sauce into it slowly.
Sauce tastes flat: Add a few drops of vinegar and a pinch of salt.
Sauce tastes too sharp: Add a tiny bit more butter (1–2 tbsp melted) or a few extra yolk-whisks if you’re early in the process.
Sauce tastes “eggy”: It got too hot. Next time keep the sabayon under 50°C / 122°F and whisk constantly.

Substitutions

No white wine? Use all vinegar + 1 extra tbsp water. The sauce will be slightly sharper but still good.
No fresh tarragon? Dried tarragon works well in the reduction.
No shallots? Use a small amount of finely minced onion, but reduce gently so it softens completely.
No fresh tomato? Use 1–2 tbsp very well-drained canned diced tomatoes, minced fine. Fresh is better for texture and flavor.
Want a milder sauce? Skip cayenne and use white pepper.
Want a bolder “steakhouse” finish? Add a tiny pinch of cayenne and a touch more reduction.

FAQ

Is Sauce Choron the same as Béarnaise?
Not exactly. Choron is a Béarnaise-style butter sauce finished with tomato concassé, which changes the flavor and color.

Can I make it ahead?
It’s best fresh. If you must, keep it warm under about 122°F / 50°C for a short time. Reheating from cold usually breaks the emulsion.

Do I need clarified butter?
No. Melted whole butter works well and is convenient. Clarified butter can be slightly more stable, but it’s not required for a great result.

Why did my sauce scramble?
The heat was too high during the sabayon stage. Keep the heat low and whisk constantly, especially around the edges of the pan.

How much sauce does this make?
About ¾ to 1 Tasse—enough for 3–4 steaks, depending on how saucy you like your plate.

Health / Nutrition Context

Sauce Choron is rich because it’s butter-based, so a little goes a long way. It’s a classic finishing sauce for protein-forward meals—especially when paired with a simple side like potatoes or vegetables rather than heavy additional sauces.

What to Serve With Sauce Choron (Suggested Posts)

For a classic steakhouse plate:

homemade mashed potatoes for the most traditional pairing
authentic Belgian fries (frites) if you want a bistro vibe at home

For sauce and technique upgrades:

homemade Hollandaise sauce to master the core emulsion technique
beurre manié recipe for thickening and finishing pan sauces when you don’t want an emulsion
homemade garlic butter recipe for an easy steak topping on busy nights

More steak sauce options (different intent, no cannibalization):

creamy mushroom sauce for steak when you want a comforting cream sauce
creamy Roquefort sauce recipe when you want bold blue-cheese flavor
steak sauce entrecote (warm herb butter emulsion) when you want fast and punchy without eggs
garlic butter sauce for steak when you want a simple, reliable classic

Steak ideas to pair with this sauce:

steak au poivre for a bistro-style steak night
thick cut tomahawk steak for a show-stopping weekend cook

Steak Sauce Choron (Tomato Béarnaise) for Steak — Restaurant-Style at Home

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Prep Time 15

Cooking Time 15

Category Sauce

Cuisine French

Portions 2 Portions

Calories 300 kcal

Ingredients

Reduction

2 tbsp white wine vinegar
2 tbsp dry white wine optional
1 tbsp finely minced shallot
1 tsp dried tarragon or 1 tbsp fresh tarragon stems/leaves
1 tbsp water

Sabayon + Emulsion

2 large egg yolks
150 g unsalted butter melted and held warm (about 113°F / 45°C)
Fine salt to taste
White pepper or black pepper to taste
Tiny pinch cayenne optional

Finish

1 small tomato peeled, seeded, finely diced (tomato concassé), well-drained

Instructions

Reduce: Simmer vinegar, wine, shallot, tarragon, and water until about 1 tbsp remains. Strain and keep warm.
Butter: Melt butter and hold around 113°F / 45°C (warm, not hot).
Tomato: Peel, seed, finely dice the tomato; pat dry.
Sabayon: Whisk yolks with the strained reduction over very low heat until thick and ribboning, staying under 122°F / 50°C.
Emulsify: Off heat, whisk in warm butter slowly at first, then in a thin stream until glossy and thick.
Season: Add salt, pepper, optional cayenne. Loosen with 1 tsp warm water if needed.
Finish: Fold in tomato concassé. Keep warm gently and serve immediately over steak.

Video

Notes

FAQ

Is Sauce Choron the same as Béarnaise?
Not exactly. Choron is a Béarnaise-style butter sauce finished with tomato concassé, which changes the flavor and color.

Can I make it ahead?
It’s best fresh. If you must, keep it warm under about 122°F / 50°C for a short time. Reheating from cold usually breaks the emulsion.

Do I need clarified butter?
No. Melted whole butter works well and is convenient. Clarified butter can be slightly more stable, but it’s not required for a great result.

Why did my sauce scramble?
The heat was too high during the sabayon stage. Keep the heat low and whisk constantly, especially around the edges of the pan.

How much sauce does this make?
About ¾ to 1 Tasse—enough for 3–4 steaks, depending on how saucy you like your plate.

Keywords 30 minute, sauce, Steak

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