The Notchland Inn

Hart's Location, New Hampshire

Specialty Recipe

Notchland Tomato Hollandaise

by Chef Jim Hunt

Ingredients:

6 egg yolks

1/4 cup Marsala wine

1/8 cup fresh squeezed lemon juice

1/4 cup tomato puree

6 ounces melted sweet cream butter

salt and pepper to taste

Separate yolks into the top of a double broiler. (Save the whites for a healthy egg white omelet.) Add the Marsala wine and lemon juice, and whisk briskly over boiling water until it's very thick. (Be careful not to let the yolk turn solid - it must be a creamy light yellow in color.) Remove from the heat. IMPORTANT: Let the mixture sit for 2 minutes; otherwise, the butter will not emulsify into the yolk mixture when you add it.

Slowly add the melted butter in a slow stream while whisking briskly at the same time. When the butter has been mixed in, fold in the tomato puree. Add salt and pepper to taste.

Note: Can be stored for 2 or 3 days. To reconstitute, heat at an extremely low temperature while constantly whisking until you reach serving consistency.

Makes: 1-1/2 to 2 cups.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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