Total Time
Prep 15 mins
Cook 0 mins

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 Nutrition

  • 14 cup tomatoes, seeded and finely minced
  • 1 tablespoon butter (for sauteeing)
  • 1 (1 1/4 ounce) package hollandaise sauce mix
  • 14 cup butter
  • 1 cup water
  • 12 teaspoon tomato paste


  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.
Most Helpful

Perfect over your Shrimp and tomato dish - really creamy and delish!

A la Carte February 26, 2007