Tomato Hollandaise
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 1 cup
Ingredients
3 egg yolks
1 teaspoon cold water
1/2 cup clarified butter
Salt and freshly ground black pepper
1 tablespoon tomato paste
Directions
- 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.
