Sun-Dried Tomato Hollandaise

• 6–8 pieces sun-dried tomato, soaked until soft
• freshly ground black pepper
• 1 tbsp sherry vinegar

Rub the tomato through a sieve, and discard the skin and seeds. Season with pepper, and mix in the sherry vinegar. Put the egg yolks in a blender with 1 tsp. of the tomato mixture. Heat the butter in a saucepan until hot and foaming, but without letting it burn. Switch on the blender, and gradually