Ingredients Jump to Instructions ↓

  1. 2 Egg yolks - room temperature

  2. 6 oz 170g Clarified butter Juice of

  3. 1 lemon Tabasco sauce - to taste Salt - to taste Freshly-ground white pepper - to taste Cayenne pepper - to taste

  4. 2 cups 292g / 10oz Peeled, seeded, and finely-chopped Fresh tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot. Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon. Remove from heat and stir in remaining lemon juice, and Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. This recipe yields about 2 cups of sauce.


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