Ingredients

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

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Instructions

1. Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. 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. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.