Heart Healthy Hollandaise Sauce
This recipe uses olive oil instead of butter which reduces saturated fat by 70%, but still makes a flavorful and silky-smooth sauce. Use a mild-tasting olive oil - bolder oils that are good to finish dishes can be a little bitter in larger amounts.
Equipment
- blender
Ingredients
- ½ c mild extra-virgin olive oil
- ½ c pure olive oil
- 3 large egg yolks
- 5 tbsp warm water (110F to 120F), divided
- 2 ½ tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp white pepper
- pinch cayenne pepper
Instructions
- Heat both olive oils in a small saucepan over low until warm, about 120°F.
- Combine yolks, 3 tablespoons warm water, lemon juice, salt,white pepper and cayenne in a blender. Pulse until combined. Pour heated oil into a spouted measuring cup.
- With blender running, slowly add oil in a thin, steady stream. If sauce is too thick, add up to 2 tablespoons warm water, 1 tablespoon at a time, and process until desired consistency is reached.
- Serve warm over Eggs Benedict, asparagus, fish, chicken, or vegetables.