Ingredients Jump to Instructions ↓

  1. 1 Shallot - minced

  2. 4 oz 113g White wine vinegar

  3. 4 oz 113g White wine

  4. 1 oz 28g Tomato puree

  5. 4 Egg yolks

  6. 1 cup 198g / 7oz Melted unsalted butter Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks. Place over simmering water and whisk until light, airy and ribbony. Slowly whisk in melted butter. Season with salt and pepper.


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