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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A tasty, creamy sauce that adds the perfect finishing touch, especially nice with many seafood and shellfish recipes. I got the recipe from the Red Lion Inn (in Massachussetts) cookbook, and I use a shortcut to make it simple & fast: a packet of McCormick's Hollandaise Sauce prepared as directed. Ingredients:
1/4 cup tomato, seeded and finely minced |
1 tablespoon butter (for sauteeing) |
1 (1 1/4 ounce) package hollandaise sauce mix |
1/4 cup butter |
1 cup water |
1/2 teaspoon tomato paste |
Directions:
1. Saute the minced tomatoes in the 1 tablespoon butter for 5-10 minutes and set aside.
2. Meanwhile, prepare the Hollandaise Sauce: Melt the butter on medium-low heat and whisk in the water and sauce mix. Stirring frequently, cook on Medium heat until sauce comes to boil. Reduce heat simmer, stirring occasionally, for 1 minute or until thickened.
3. Stir the Hollandaise sauce into the sauteed tomatoes, then stir in the tomato paste.
4. Keep sauce warm and serve over seafood.
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