Tomato Hollandaise

1. 1

   Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy.

2. 2

   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.

3. 3

   Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.