Butter Olive Oil Hollandaise Sauce

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1 tbsp fresh lemon juice
1 tsp ground white pepper
3 egg yolks
1 cup Crushed Olive Butter EVOO warmed
1 tsp fine sea salt
Cayenne Pepper (Optional)

Whisk together the egg yolks, lemon juice and a tablespoon 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.