Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler
, whisking constantly until frothy
. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs
become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk
in the tomato paste.