Choron Hollandaise

Method

1. 1

   Make tomato reduction. Place fresh tomato and tomato paste in a pot over medium heat. Cook down 15–20 minutes, stirring occasionally, until reduced to about 80g. Strain through a fine-mesh sieve.

2. 2

   Season tomato. Whisk red wine vinegar and Tabasco into the tomato reduction. Season with sea salt. Set aside and keep warm.

3. 3

   Make hollandaise. In a heatproof bowl over simmering water (bowl not touching water), whisk egg yolks constantly until they reach 65°C and become pale and thick, about 8–10 minutes.

4. 4

   Emulsify butter. Remove from heat. Begin whisking in warm melted butter one drop at a time until emulsified. Once stable, add butter in a thin stream while whisking.

5. 5

   Finish hollandaise. Whisk in lemon juice, sea salt, and white pepper.

6. 6

   Combine and serve. Gently fold the warm tomato reduction into the hollandaise until fully combined. Keep warm in a bain-marie. Serve immediately.