Tomato Hollandaise

• 3 egg yolks
• 1 teaspoon cold water
• 1/2 cup clarified butter
• Salt and freshly ground black pepper
• 1 tablespoon tomato paste

1. Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy.
2. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm.
3. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.

egg yolks, cold water, butter, salt, tomato paste

Taken from www.foodnetwork.com/recipes/robert-irvine/tomato-hollandaise-recipe.html (may not work)