TOMATO HOLLANDAISE
Provided by Robert Irvine : Food Network
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- 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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