Hollandaise with tomatoes and basil

Name: Hollandaise with tomatoes and basil
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g Butter; 4-5 Stem(s) Basil; 2 Tomatoes; 2 Egg yolk (size M); 125 ml dry white wine; 1 TABLESPOON Tomato paste; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g Butter
4-5 Stem(s) Basil
2 Tomatoes
2 Egg yolk (size M)
125 ml dry white wine
1 TABLESPOON Tomato paste
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dice butter and melt in a pot. Wash basil, dab dry, pluck leaves from the stalks and chop. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes
2
Remove butter from the stove, pour through a fine sieve and allow to cool slightly. Beat the egg yolks and white wine over a hot water bath until frothy. Gradually fold in the liquid butter. Stir in tomato paste, basil and tomato cubes. Season to taste with sugar, salt and pepper