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Tomato Basil Hollandaise

The first part of this is just the way I make Hollandaise, but I got tired of linking to new pages.

Ingredients

1 cup unsalted butter

4-5 egg yolks room temperature ( I use 5 yolks because my whisking bowl is really big and I lose some egg stuck to the sides, a normal ratio for this recipe would only use 4)

1 tsp salt

1/2 tsp black pepper

1/8 tsp cayenne (otherwise known as a pinch)

2 tbsp lemon juice

2 tbsp warm water

1/4 cup cream, warmed

1 14 oz can of diced tomatoes

1 tablespoon fresh basil

1/3 cup of red wine

1/2 cup tomato sauce

black pepper

Preparation

Put water on to boil in a large pot, reduce to simmer.

Melt butter in a sauce pan until it bubbles, reduce heat to low so that it stays warm, but you don’t boil off all the water in the butter.

Add egg yolks, lemon juice and warm water to a large metal bowl and whisk vigorously while over the heat of the simmering water for a couple minutes.

What you want to do is slowly drizzle in the melted butter and keep whisking the entire time. Since that isn’t easy to do in real life what I do is add in little bits of butter using about 1/4 cup at a time. I add the butter while the bowl is over the heat then I remove it to do the whisking. I whisk for about 30-60 seconds until the mixture is completely emulsified. The metal bowl is probably over the heat for about 1-20 seconds between whisking. I’ve found this is the best way to keep the sauce from getting too warm and breaking. If the sauce does start to break (and you will know if it does) you can add an ice cube to bring it back to a liquid. This waters the sauce down a little so if you have to do this then up the amount of salt to give it back some flavor. Once you have added all the melted butter remove from heat and whisk in the salt, pepper and cayenne. Add the warmed cream and whisk until the sauce is thick enough to coat the back of a spoon. You may not want to add all the cream if the sauce is already thin. Pour the sauce through a wire mesh sieve to make sure no cooked egg gets into the final product. Cover the sauce and keep in a warm place. You can hold the sauce like this for a couple hours.

To make the tomato purée add the can of tomatoes to sauce pan with the wine and a little pepper. Bring to a boil and simmer for 10 minutes. Add the tomato sauce and the basil and heat through. Use a food processor to purée the mixture and then push the purée through a sieve to make it perfectly smooth. I usually sieve it back into the sauce pan and keep on low until you are ready to serve.

Before serving fold the tomato purée into the Hollandaise.

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