Tomato Hollandaise

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 1 cup
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3 egg yolks

1 teaspoon cold water

1/2 cup clarified butter

Salt and freshly ground black pepper

1 tablespoon tomato paste


  1. 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.

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