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Yields4 Servings
 1 tbsp Fresh Lemon Juice
 3 egg yolk
 1 cup VSOP Organic Butter Extra Virgin Olive Oil, warmed
 1 tsp Ground White Pepper
 1 tsp Fine Sea Salt Cayenne Pepper, (optional)
1

Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in EVOO, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining Olive Oil in a thin stream until the mixture emulsifies (thickens).

2

Season with salt and pepper to taste. Serve immediately. Makes 1 1/2 cups.

Ingredients

 1 tbsp Fresh Lemon Juice
 3 egg yolk
 1 cup VSOP Organic Butter Extra Virgin Olive Oil, warmed
 1 tsp Ground White Pepper
 1 tsp Fine Sea Salt Cayenne Pepper, (optional)

Directions

1

Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in EVOO, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining Olive Oil in a thin stream until the mixture emulsifies (thickens).

2

Season with salt and pepper to taste. Serve immediately. Makes 1 1/2 cups.

EVOO Hollandaise Sauce

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