Sauce Choron

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.

• Ready In: 15 mins
• Yields: 1 Cup

Ingredients

• 1⁄4 cup tomatoes, seeded and finely minced
• 1  tablespoon butter (for sauteeing)
• 1 (1 1/4ounce) package  hollandaise sauce mix
• 1⁄4 cup butter
• 1  cup water
• 1⁄2 teaspoon tomato paste

Directions

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.