By David Harbilas

Like the tomato-brown butter, this sauce is a combination of sweet and nutty that seems like a surprise.

Brown butter sauces don’t get a great deal of attention, mostly due to their one-dimensional quality, and the addition of tomatoes is a perfect foil.

As with other hollandaise-based sauces, this one goes well with nearly any meat, fish, or vegetable dish.

Makes about 2 cups of sauce

• 1 tomato, diced
• ¼ cup white wine
• 4 egg yolks
• 2 sticks of butter
• juice of ½ lemon
• salt and pepper to taste

In a saucepan combine the tomatoes with the white wine and cook over medium heat until the mixture resembles a dry pulp, about 20-30 minutes. Cool to room temperature. In a separate saucepan, melt the butter and cook until it foams and browns. Be careful not to burn the butter as it will be very bitter.

In a stainless steel bowl, whisk the egg yolks. Place the bowl over a small pan with simmering water and continue to whisk the yolks until slightly thick and very pale in color, about 10 minutes. Remove the bowl from the heat and drizzle the brown butter into the yolks slowly to incorporate. Fold the tomatoes into the sauce and serve.

By David Harbilas

The French have many variations for hollandaise, and the familiar addition of tarragon is part of the ubiquitous béarnaise sauce.

This version is a bit different, as it calls for a rich reduction of roasted tomatoes and fresh chopped tarragon; a traditional béarnaise uses a reduction of vinegar, shallots and tarragon.

Tomatoes and fish are a natural combination, so the addition of butter and herbs are a clear choice.

Serves 2

for the roasted tomato puree:

• 1 vine-ripe tomato, not a plum variety
• olive oil
• salt and pepper to taste

for the hollandaise:

• 4 egg yolks Read the rest of this entry »