In a saucepan melt a teaspoon of butter, add three small shallots, chopped with love. Sauté for five minutes until the shallots are translucent. Add 60 ml champagne, 2 tbsp white wine vinegar and a bunch of tarragon (chopped). Reduce the liquid to about 2 tbsp. Remove the saucepan from the heat, add four egg yolks and stir well. Pour the mixture into a metal bowl and whisk on a water bath until creamy (until the consistency is nice and firm and smooth).
While doing this, gradually pour in 250 grams of melted butter. Season with salt and pepper. Voilà, this is a béarnaise sauce. And from it is made the sauce choron.
For the puerée, rinse two nice red beef tomatoes, remove them from the stem, quarter them, crush them and strain them through a hair sieve. Mix well with the tomato puerée from the tube in a saucepan. Season with a pinch of salt and sugar and gently roll in a leisurely manner until a fine puerée is formed. Fold this puerée into the bssrnaise sauce. If necessary, add a finely chopped bunch of tarragon and a little chervil.
Strain everything through a fine sieve. Cover the sauce with foil and poke a few holes in it to prevent condensation from forming and dripping into it. To keep the sauce warm, place it in a water bath (45 °C ) so that it stays hot and does not curdle until serving.
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