TOMATO HOLLANDAISE

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Tomato Hollandaise image

Provided by Robert Irvine : Food Network

Time 15m

Yield 1 cup

Number Of Ingredients 5

3 egg yolks
1 teaspoon cold water
1/2 cup clarified butter
Salt and freshly ground black pepper
1 tablespoon tomato paste

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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