Velvety Tomato Sauce
|Canned tomato paste||3 Teaspoon|
|Herb vinegar||1 1⁄2 Tablespoon|
|Cream/Evaporated milk||3 Tablespoon|
1. Put in the top of an enamel or glass double boiler the egg yolks, tomato paste, vinegar, cream or milk, salt and cayenne. Mix and cook over hot, but not boiling, water, beating constantly until the sauce is thickened.
2. Add the butter or margarine, 1 teaspoon at a time. Continue to beat. The sauce should be thick and smooth.