Olive Oil Hollandaise sauce

How do you turn Hollandaise sauce from a guilty pleasure to a healthy pleasure?

Easy! substitute the butter for high-phenolic olive oil.

Go ahead and try out this fool-proof recipe. Serve on top of eggs, asparagus, or as a dipping sauce for artichokes. For a little extra luxury and protein, try adding a dollop of caviar as we have below!

Olive Oil Hollandaise sauce

Name: Olive Oil Hollandaise sauce
Ingredients: 2 egg yolks; 1 teaspoon freshly squeezed lemon juice; ½ teaspoon ground white pepper; 1 teaspoon fine sea salt; Pinch cayenne pepper; 2/3 cups kyoord high-phenolic olive oil

Rated 5.0 stars by 1 users

Ingredients

2 egg yolks
1 teaspoon freshly squeezed lemon juice
½ teaspoon ground white pepper
1 teaspoon fine sea salt
Pinch cayenne pepper
2/3 cups kyoord high-phenolic olive oil

Directions

Place the egg yolks, lemon juice, and spices in a bowl of a food processor or blender. Pulse a couple times to combine.
While food processor is running, start drizzling the olive oil in a slow steady stream to allow sauce to emulsify.
You can add 1-2 spoons of warm water if you want it a bit thinner.
Hollandaise can be served at room temperature, or warmed up in a bowl on top of a sauce pan with boiling water, whisking gently.