Buttery Olive Oil Hollandaise Sauce

Delicious over Sunday morning eggs benny, asparagus, or any of your favorite savory brunch eats!

1 tablespoon fresh squeezed lemon juice (warmed)
3 egg yolks
1 cup Olive Us Butter Infused Olive Oil
1 teaspoon Olive Us Garlic Sea Salt
A pinch of paprika or cayenne pepper (optional)
Fresh ground pepper to taste

Add the egg yolks, warmed lemon juice, and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine. With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time. Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies. Adjust seasoning with additional salt and/or pepper and serve immediately. Enjoy!

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