Tomato Herb Hollandaise (Steaks, Chops, Chicken or Fish)

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 Information

  • Nutritional analysis per serving (2 servings)

    731 calories; 71 grams fat; 44 grams saturated fat; 2 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 5 grams protein; 275 milligrams cholesterol; 30 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 cup

Preparation

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.
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.
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.
4. Mince the basil, tarragon and thyme and add them immediately so that they do not have time to turn brown. Serve at once.