Extra Virgin Olive Oil Hollandaise Sauce

Butter Olive Oil Hollandaise Sauce

• 1 tbsp fresh lemon juice
• 1 tsp ground white pepper
• 3 egg yolks
• 1 cup Leaning Ladder Butter Extra Virgin Olive Oil, warmed
• 1 tsp fine sea salt
• Cayenne pepper (optional)

Instructions 

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 olive oil, 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). Season with salt and pepper to taste. Serve immediately.

Makes 1 1/2 cups