Wait... a BUTTER-LESS Hollandaise sauce?
Ingredients:
1 cup Butter Olive Oil, warmed
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp ground white pepper
3 egg yolks
1 tsp fine sea salt
pinch of cayenne pepper (optional)
Directions
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.