"Hold-the-Butter" Hollandaise

July 07, 2019

INGREDIENTS

• 1 Tbs. fresh-squeezed lemon juice
• 1 teaspoon ground white pepper
• 3 egg yolks
• 1 cup Butter Infused Olive Oil, warmed
• 1 teaspoon fine sea salt
• Cayenne pepper (optional)

DIRECTIONS
Whisk together the egg yolks, lemon juice, and 1 tablespoon of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in the olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serve immediately.

Makes 1 ½ cups

---

---

Also in Condiments