Sauce Béarnaise tomatée, called Sauce Choron

Ingredients

• sauce Béarnaise
• concentrated or very much reduced tomato purée

Instructions

1. Prepare a sauce Béarnaise as directed, leaving out the final addition of chopped chervil and tarragon.
2. Keep it fairly thick.
3. Add a quarter of its volume of concentrated or very much reduced tomato purée, so that the sauce stays at its proper consistency.