Tomato Hollandaise Recipes

TOMATO HERB HOLLANDAISE (STEAKS, CHOPS, CHICKEN OR FISH)

Steps:

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

EGGS-IN-A-HOLE BENEDICT WITH ROASTED GARLIC AND TOMATO HOLLANDAISE

Steps:

• For the roasted garlic and tomato hollandaise: Preheat the oven to 375 degrees F.
• Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly.
• Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm.
• For the sandwiches: Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer, about 2 minutes. Add the Canadian bacon and cook, turning once, until heated through and lightly browned, about 2 minutes per side. Remove to a small plate and keep warm. Keep the fat in the skillet and the heat at medium.
• While the bacon cooks, use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it). Melt some of the butter in the skillet until foaming and add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it's OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 minutes.
• Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. Put the bacon on top after the first minute or so. Remove to a work surface, keeping the bacon sides up. Quickly add the remaining butter to the skillet and add the muffin tops cut-side down to toast.
• Spoon about 1 1/2 tablespoons of the warm hollandaise on top of each egg, then top with a toasted muffin top. Serve immediately.

SARASOTA'S SUNDRIED TOMATO HOLLANDAISE SAUCE

Steps:

• Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
• Base -- In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
• Finish -- Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
• Serve -- Just enjoy it. Serve it over your favorite grilled seafood or vegetables.

EASY HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.

ROMA TOMATOES WITH ASPARAGUS AND HOLLANDAISE

Steps:

• Cut tomatoes in half lengthwise. Seed tomatoes, using teaspoon; remove flesh, leaving 1/4-inch-thick shell. Cut thin slice from rounded side of tomato halves, if necessary, so they'll rest level in pan. Drain tomatoes, hollow sides down, on paper towels.
• Break off tough ends of asparagus. From tip end, cut off top 3 inches of each spear (reserve remaining portions of spear for another use). In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus pieces. Heat to boiling and boil 2 minutes; drain and set aside.
• In same 1-quart saucepan, beat milk and sauce mix with wire whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thickened and smooth.
• Set oven control to broil. In 13x9-inch pan, place tomato halves. In each tomato half, arrange 3 asparagus pieces lengthwise with tips extended over stem end of tomato. Spoon 1 tablespoon sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hollow. Sprinkle with cheese.
• Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese just begins to brown. If desired, heat remaining sauce until hot; serve with tomatoes.

HOLLANDAISE SAUCE

Steps:

• In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
• Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.