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
Rated 3.0 stars by 32 users
Ingredients
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4 egg yolks
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1 teaspoon freshly squeezed lemon juice
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½ teaspoon ground white pepper
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1 teaspoon fine sea salt
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Pinch cayenne pepper
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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.
Why we recommend "kyoord High-Phenolic Olive Oil"
With a robust flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.
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