Definition:
[show-RAWHN] Named for the French chef who created it, Choron sauce is a hollandaise or béarnaise sauce that has been tinted pink by the additon of tomato puree. It can be served with poultry, meat or fish.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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