Tomato Herb Hollandaise (Steaks, Chops, Chicken or Fish)
Updated October 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
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Ingredients
2 ripe tomatoes, peeled, seeded and chopped
2 shallots, minced
¼ cup white wine vinegar
¼ cup white wine
3 egg yolks
6 ounces cold, unsalted butter, cut into chunks
Course salt and freshly ground white pepper to taste
2 tablespoons fresh basil leaves
1 tablespoon fresh tarragon leaves
1 teaspoon fresh thyme leaves
Nutritional analysis per serving
6 grams carbs; 134 milligrams cholesterol; 261 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram fiber; 275 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the tomatoes, shallots, vinegar and wine into a small pan and cook 15 minutes. Strain and return to the pan. Reduce to two tablespoons.
- Step 2
Off heat, whisk in the egg yolks. Place over low heat and continue whisking. Add the butter, a couple of pieces at a time. Be very careful not to overcook the sauce or it will separate.
- Step 3
Continue adding the butter and whisking, moving the pan on and off the heat to prevent it from getting too hot. Whisk until the sauce is smooth. Season with salt and pepper.
- Step 4
Mince the basil, tarragon and thyme and add them immediately so that they do not have time to turn brown. Serve at once.
Private Notes