TOMATO HOLLANDAISE

Heat the butter in a saucepan until the milk solids separate and turn lightly golden brown on the bottom. Then strain it through a fine sieve and add the tomato paste to the clarified butter.

For the wine reduction, place all the ingredients up to and including the star anise in a small saucepan and reduce to one-third of the volume. Then strain and let it cool slightly. Now mix the egg yolks with the reduction and heat gently while stirring constantly until the yolks begin to thicken. Immediately remove from the heat and gradually whisk in the tomato butter.

Season the hollandaise with salt, paprika, and cayenne pepper, then pour it through a fine funnel and sieve into a thermo whipper – this keeps it nice and warm at the table. Charge with one cartridge, shake well about 10–12 times, and your fluffy Fondue Chinoise sauce is ready!