Chef Don’s Kitchen Recipe File  
RECIPE NAME: Tomato Basil Hollandaise Sauce Original Date:
DIRECTORY: Sauces - Hot 4/24/96
    Revision Date:
    5/2/96
Sensitivity: This is a sauce that is very delicate.
Ask Chef for exact details of holding.
Make sure your clarified butter is not too cold or too hot!!

Ingredients

6 cups

  

Specs
egg yolks, large 6 ea    
water 2 TBSP    
clarified butter 24 fl. oz.    
lemon juice 3 TBSP    
salt mix 3:1 1 tsp    
cayenne pepper 1/16 tsp    
tomato puree ½ cup    
tomato paste 2 TBSP    
       

In a medium sized bowl, place egg yolks and water.

Whip off the heat for 2-3 minutes until light and frothy.

Over a boiling water bath, cook egg/water mix, stirring constantly, until the mixture resembles a custard and ribbons can be formed.

Be careful not to overcook!

If you do overcook the eggs, you’ll see lumps where the eggs have cooked.

START OVER!!!!!!

Make sure the egg mix is cooked enough or your sauce will separate.

Slowly add warm clarified butter to mixture, stirring constantly until all butter is absorbed.

If it seems to be getting too thick, add a little warm water.

Add lemon juice, cayenne pepper, and salt.

Taste for salt and acidity, adjust if necessary.

Add tomato puree, tomato paste and basil.

Put in a double Bain Marie and store in steam table.

Stir well before ladling.

This sauce goes on the Italian Eggs Benedict.