Garlic Tomato Pesto Hollandaise
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Varies
- 4 egg yolks
- 1 tablespoon White wine
- Juice of 1/4 lemon
- pinch Alessi Sea Salt
- pinch of Alessi White PeppercornsAdd
- dash of Tabasco sauce
- dash of Worcestershire sauce
- 1 cup butter
- 1 tablespoon Alessi Garlic Puree
- 1 tablespoon Alessi Sun Dried Tomato Pesto
Mix the first seven ingredients in a mixing bowl and bring to room temperature.
In a slightly smaller saute pan, make a water bath by adding 1/2 inch of water and placing on a stove top on medium-high heat.
Place bowl with egg mixture on top of the water bath and whisk hard to dull the yolks to a light pale color and slightly thick (about 3 minutes). Do not let the water come to a boil or it will scramble the eggs!
Pull off the stove and slowly whisk the hot butter until all butter is used. Fold in the garlic and tomato pesto.