Garlic Tomato Pesto Hollandaise

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Varies



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.

Written by: Chef Scott Bebell of Guppy's