Sauce Choron
Béarnaise with tomato — pink and sharp
Béarnaise with concentrated tomato folded in, which turns it a pale coral and rounds the sharpness. Very good with grilled beef or with eggs.
The tomato must be thick and dry, or it thins the emulsion and splits it.
Ingredients
- 1 cup Sauce Béarnaise (see Sauce Béarnaise)
- 3 tablespoons tomato purée, or 2 tomatoes cooked down to a thick paste
- Kosher salt and cayenne
Instructions
- If using fresh tomatoes, peel, seed and chop them, then cook over medium heat until reduced to a thick dry paste, about 10 minutes. Cool to lukewarm.
- Fold the tomato into the béarnaise a spoonful at a time.
- Season with salt and cayenne. Serve warm, not hot.
Notes
- Cold tomato will seize the butter. Lukewarm is the aim.