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
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
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.
Leave a comment