Buttery Olive Oil Hollandaise Sauce
Share
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.