Tyrolienne Sauce

Ingredients

• white wine
• vinegar
• aromatics
• 2 tablespoons tomato purée (very reduced and deep red)
• 6 egg yolks
• 5 decilitres oil
• pinch cayenne pepper
• to taste salt and pepper

Instructions

1. Prepare a réduction (concentrated reduction) of white wine, vinegar, and aromatics exactly as you would for Béarnaise sauce (see Sauce Béarnaise). Strain through cheesecloth, pressing firmly to extract all liquid.
2. Add to this reduction the tomato purée (2 tablespoons, very reduced and deeply red) and the 6 egg yolks.
3. Monte au beurre the sauce (build it by emulsifying) with 5 decilitres of oil. Hold the saucepan to the side of the fire, and proceed exactly as when mounting a Mayonnaise sauce, adding the oil gradually while whisking constantly until the emulsion is thick and glossy.
4. Adjust the seasoning at the end, lifting it lightly with a pinch of cayenne pepper.
5. This sauce is suited for grilled meat and grilled fish.