Hollandaise Sauce

1 Tbsp. Sicilian Lemon White Balsamic
1 tsp. ground white pepper
3 egg yolks
1 c. Butter Olive Oil, warmed
1 tsp. fine sea salt
pinch of cayenne pepper (optional)

Whisk together the egg yolks, lemon balsamic and 1 tablespoon 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.

*Chef's Note: Hollandaise Sauce is a thick, buttery sauce that is typically served on Eggs Benedict but can be delicious with vegetables, steak and other foods. However, Hollandaise Sauce is often rightfully viewed an unhealthy, indulgent sauce due to its ingredients. Well, we can help by eliminating one of the problematic ingredients that is butter. In eliminating the butter by using all natural, plant-based Butter Olive Oil, you can practically eliminate the saturated fat from the sauce without sacrificing flavour. Feel free to enjoy Hollandaise Sauce again and not just with Eggs Benedict!

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