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Blog - Breakfast

Olive Oil Hollandaise Sauce

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  • 1 tbsp fresh lemon juice
  • 1 tsp ground white pepper
  • 3 egg yolks
  • 1 cup  Butter Olive Oil, warmed
  • 1 tsp fine sea salt
  • Cayenne pepper (optional)


Whisk together the egg yolks, lemon juice and 1 tbsp 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.

Makes 1 1/2 cups 

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