Tomato Herb Hollandaise (Steaks, Chops, Chicken or Fish)
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
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Ingredients
- 2ripe tomatoes, peeled, seeded and chopped
- 2shallots, minced
- ¼cup white wine vinegar
- ¼cup white wine
- 3egg yolks
- 6ounces cold, unsalted butter, cut into chunks
- Course salt and freshly ground white pepper to taste
- 2tablespoons fresh basil leaves
- 1tablespoon fresh tarragon leaves
- 1teaspoon fresh thyme leaves
Nutritional analysis per serving (8 servings)
193 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 204 milligrams sodium
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.
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