Nothing speaks weekend brunch like a Eggs Benedict with a good homemade Hollandaise Sauce - yum!
This one features Olive the Best Butter Olive Oil (no butter but botanicals that give it the flavour) and if you want to ramp it up more in flavour add a little Olive the Best Sicilian Lemon White Balsamic to the sauce! Delightful
1 tbsp fresh squeezed lemon juice (warmed)
3 egg yolks
1 cup Olive the Best Butter Olive Oil
1 tsp salt
pinch of paprika or cayenne pepper (optional)
fresh ground pepper to taste
1
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.
2
With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time.
3
Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.
4
Adjust seasoning with additional salt and/or pepper and serve immediately.
Ingredients
1 tbsp fresh squeezed lemon juice (warmed)
3 egg yolks
1 cup Olive the Best Butter Olive Oil
1 tsp salt
pinch of paprika or cayenne pepper (optional)
fresh ground pepper to taste
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