Extra Virgin Olive Oil Hollandaise Sauce, Hold the Butter Please!
October 25, 2016
Butter Olive Oil Hollandaise Sauce
- 1 tbsp fresh lemon juice
- 1 tsp ground white pepper
- 3 egg yolks
- 1 cup Delizia Butter Extra Virgin Olive Oil, warmed
- 1 tsp fine sea salt
- Cayenne pepper (optional)
Instructions Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in 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 1/2 cups
