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Tomato Hollandaise Sauce

Tomato Hollandaise Sauce

In a small pan put the vinegar shallot, thyme & peppercorns & reduce by half & strain.

Prepare a Double Boiler:

Fill a small saucepan with a few inches of water and bring it to a gentle simmer.
Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn't touch the water.

Whisk the Yolks:

Add the egg yolks to the bowl with the vinegar reduction and whisk continuously until they thicken slightly and turn pale. Be careful not to let the yolks overheat or scramble. If need be add a splash of warm water. This process should take about 3–4 minutes.

Incorporate the Butter:

Gradually add the warm clarified butter in a thin stream while whisking constantly to create a thick, smooth emulsion.
Remove the bowl from the heat once the sauce has thickened to your desired consistency. Serve immediately, as hollandaise sauce is best enjoyed warm and freshly made. Do not allow the sauce to get too hot or to cold as this will cause it to split.
In a separate small pan, lightly heat the finely chopped tomato in the tomato sauce.

Add Flavourings:

Stir in the warmed tomato sauce. Then, add the lemon juice and seasoning. Taste and adjust the seasoning, adding more lemon juice or tomato sauce if needed.

Serving Suggestions:

This tomato hollandaise pairs wonderfully with salmon, eggs benedict, roasted vegetables, or even as a topping for poached eggs or roasted meats.

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