Buttery Olive Oil Hollandaise Sauce


1 tablespoon fresh squeezed lemon juice (warmed)

3 egg yolks

1 cup Butter Infused Olive Oil

1 teaspoons salt 

A pinch of paprika or cayenne pepper (optional)

Fresh ground pepper to taste


Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine.

 With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time. 

 Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.

 Adjust seasoning with additional salt and/or pepper and serve immediately.


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