Sauce Choron

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Total Time
15 mins
0 mins

A tasty, creamy sauce that adds the perfect finishing touch, especially nice with many seafood and shellfish recipes. I got the recipe from the Red Lion Inn (in Massachussetts) cookbook, and I use a shortcut to make it simple & fast: a packet of McCormick's Hollandaise Sauce prepared as directed.

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  • 14 cup tomato, seeded and finely minced
  • 1 tablespoon butter (for sauteeing)
  • 1 (1 1/4 ounce) package hollandaise sauce mix
  • 14 cup butter
  • 1 cup water
  • 12 teaspoon tomato paste


  1. Saute the minced tomatoes in the 1 tablespoon butter for 5-10 minutes and set aside.
  2. Meanwhile, prepare the Hollandaise Sauce: Melt the butter on medium-low heat and whisk in the water and sauce mix. Stirring frequently, cook on Medium heat until sauce comes to boil. Reduce heat simmer, stirring occasionally, for 1 minute or until thickened.
  3. Stir the Hollandaise sauce into the sauteed tomatoes, then stir in the tomato paste.
  4. Keep sauce warm and serve over seafood.