Buttery Olive Oil Hollandaise Sauce

Buttery Olive Oil Hollandaise Sauce

What you will need:

1 Tbsp fresh squeezed lemon juice (warmed)

3 egg yolks

1 cup Patricia and Paul Butter Infused EVOO

1 tsp salt

A pinch of paprika or cayenne pepper (optional)

Fresh ground pepper to taste

Preparation:

Add the egg yolks, lemon juice and 1 Tbsp 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 EVOO, in a thin stream until the mixture emulsifies.

Adjust seasoning with additional salt and/or pepper and serve immediately.

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