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  • 4 (4 oz.) Top Sirloin
  • 1 stick butter, clarified
  • 2 egg yolks
  • 1/2 tsp. lemon juice
  • 1/2 tsp. hot pepper sauce
  • 1/2 cup tomato sauce
  • salt and pepper to taste
  • Source Olathe North High School Culinary Program Submission


Choron is a secondary sauce of Hollandaise (I know it is a little advanced, but these are culinary students) which is a combination of a traditional hollandaise and tomato sauce. For ease of cooking we are going to use prepared tomato sauce (pick your favorite). Clarify the butter by melting it and skimming all of the white foam off of the top, the pour off all of the butter fat from the milk solids underneath, you can also put the butter into the refrigerator until it becomes solid, poke a hole through the top and pour out the milk solids and then re-melt (Do this part a day or two in advance). All that you want to keep is the yellow butter fat. Your butter needs to be warm but not hot. In a metal bowl placed over a pan of boiling water, whisk together your egg yolks, juice and pepper sauce. You want to be careful not to scramble your eggs so move the bowl from the heat occasionally. While whisking quickly, drizzle in a small and slow but steady stream of the melted butter into the egg mixture. Continue to do this until it is all combined, it should look like a warm, yellow mayonnaise. If your hollandaise begins to break, add a teaspoon or two of the warm water from the pan and it should come back together. Stir in the warm tomato sauce and you have just completed not only one of the five classic mother sauces but one of the leading secondary sauces as well. Grill your steak to the desired doneness and serve with the choron draped across the top. This sauce also pairs very will with grilled asparagus if you are looking for an accompaniment.