Notchland tomato hollandaise recipe
Notchland Tomato Hollandaise recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 6 egg yolks
- 1/4 cup Marsala wine
- 1/8 cup fresh squeezed lemon juice
- 1/4 cup tomato puree
- 6 ounces melted sweet cream butter
- salt and pepper to taste
by Chef Jim Hunt
Separate yolks into the top of a double broiler. (Save the whites for a healthy egg white omelet.) Add the Marsala wine and lemon juice, and whisk briskly over boiling water until it’s very thick. (Be careful not to let the yolk turn solid – it must be a creamy light yellow in color.) Remove from the heat. IMPORTANT: Let the mixture sit for 2 minutes; otherwise, the butter will not emulsify into the yolk mixture when you add it.
Slowly add the melted butter in a slow stream while whisking briskly at the same time. When the butter has been mixed in, fold in the tomato puree. Add salt and pepper to taste.
Note:Can be stored for 2 or 3 days. To reconstitute, heat at an extremely low temperature while constantly whisking until you reach serving consistency.
Makes:1-1/2 to 2 cups.
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