Choron

Béarnaise with tomato folded in. Pink, slightly sweeter, and it holds better on a plate that is going to sit.

40 g — tomato purée

180 g — clarified butter

3 pc — egg yolk

60 ml — white wine vinegar

8 g — tarragon

Cook the tomato purée down in a dry pan until it darkens and no water comes out when you push it with a spoon. That step is the whole difference — wet tomato splits the emulsion.

Make a Béarnaise, then fold the cooled tomato in at the very end, a spoonful at a time.

Tournedos, grilled chicken, poached eggs on toast.