The Spicy Olive’s Butter Olive Oil Hollandaise Sauce

Hollandaise Sauce is so delicious over oven roasted asparagus spears, that gives your dinner an ellegant touch.

This sauce is made with our Butter infused olive oil instead of the traditional recipe which uses lots of butter. With this simple change,  the saturated fat of Hollandaise sauce is replace with the good for you monounsaturated fats of olive oil, so spoon it on with out guilt!

Another great application of this recipe is to serve over Eggs Benedict!

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 The Spicy Olive's Butter Olive Oil Hollendaise Sauce
The Spicy Olive's Butter Olive Oil Hollendaise Sauce
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Course Side Item
Servings
servings
Ingredients
  • 1 Tbsp fresh squeezed lemon juice
  • 3 egg yolks
  • 1 cup The Spicy Olive's Butter infused olive oil
  • 1 tsp Salt
  • 1 pinch paprika or cayenne pepper optional
  • 1 Tbsp scalding hot water
  • 1 pinch black pepper to taste
Course Side Item
Servings
servings
Ingredients
  • 1 Tbsp fresh squeezed lemon juice
  • 3 egg yolks
  • 1 cup The Spicy Olive's Butter infused olive oil
  • 1 tsp Salt
  • 1 pinch paprika or cayenne pepper optional
  • 1 Tbsp scalding hot water
  • 1 pinch black pepper to taste
The Spicy Olive's Butter Olive Oil Hollendaise Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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.