- 3 egg yolks
- 1 teaspoon cold water
- 1/2 cup clarified butter
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste
Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.