Instructions: Dice onion.

Place first 4 ingredients in a small saucepan and bring to the boil; simmer gently until reduced by half. Allow to cool slightly and strain liquid into a heat proof bowl.

Add the egg yolks to the reduced liquid and whisk well to incorporate.

Make a sabayon by whisking ingredients over a pan of simmering water until thick and creamy.

Gradually whisk in the soft butter, a little at a time. do not allow it to get too hot. Stir in the warmed tomato puree. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice and chopped fresh herbs.

Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.

Note - This sauce can separate so be careful.

Use with:
beef (Roasted or grilled)

lamb (Roasted or grilled)

fish and seafood
chicken
vegetables

Variations: finish with gravy juices, chopped herbs, mint, mustard.

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