Roast Tomato Hollandaise sauce



Preparation Time: 10 mins
 
Notes:
 
Ingredients:

For the Hollandaise sauce:
6 peppercorns, crushed
6 tbsp Coxon`s Roman Vinaigre
3 fresh free range egg yolks
200g melted butter
pinch of cayenne pepper
1tblsp roasted tomatoes pressed through a sieve
 
Method:

Method
1.Place the peppercorns and Roman vinegar in a non-reactive pan and bring to the boil .

4. Remove from direct heat, and allow to cool slightly.

5. Whisk the egg yolks,and add the roast tomato juice/pulp and roman vinaigre  mixing well.

6. Return to a gentle heat and whisk continuously until the mixture thickens .

7. Remove from direct heat and cool slightly.

8. Gradually whisk in the melted
butter until emulsified.

 
Serves: 4
 
     
 
 
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