Using an immersion blender makes it totally easy to form what can otherwise be a difficult sauce.The beauty of French mother sauces is just that: They have children. Béchamel, for instance, becomes silky, cheesy Mornay sauce with the addition of Gruyère, or Although I actually prefer a more modern version of soubise, with just cream and no béchamel.
Choron is nothing more than Hollandaise or Béarnaise with tomato added to it, but that addition does more than just turn it a pretty color. It adds a tomatoey sweetness that isn't too different from what ketchup does to mayo when you make Russian dressing. That's actually a really good way to think of Choron; it's like a somewhat fancier, warm alternative to Russian dressing.
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