Sauce Tyrolienne

Ingredients

• Reduction of white wine
• 2 tablespoons tomato purée
• 6 egg yolks
• 5 décilitres oil
• Cayenne

Instructions

1. Make a reduction of white wine, vinegar and aromatics exactly as for Sauce Béarnaise, and pass it through a cloth, wringing firmly.
2. Add to the reduction 2 tablespoons of very much reduced, well red tomato purée and 6 egg yolks.
3. Mount the sauce with 5 décilitres of oil, holding the saucepan at the side of the fire and proceeding as for the mounting of a Sauce Mayonnaise.
4. Adjust the seasoning last of all, sharpening it lightly with Cayenne.