Tomato Hollandaise (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
3 egg yolks |
1 teaspoon cold water |
1/2 cup clarified butter |
salt and freshly ground black pepper |
1 tablespoon tomato paste |
Directions:
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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