Extra Virgin Olive Oil Hollandaise Sauce
- 1 fresh lemon juice
- 1 t . ground white pepper
- 3 egg yolks
- 1 cup Tastealotta Infused Organic Butter Olive Oil warmed
- 1 t . fine sea salt
- Cayenne pepper optional
Whisk together the egg yolks, lemon juice and 1 warm water. Add the mixture to a blender.
With the machine continuously running, slowly pour in the olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water.
Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.
Season with salt and pepper to taste.
Yields: 1 1/2 cups