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Breakfast & Brunch



Hollandaise Sauce with Olive Oil


1 tbsp fresh lemon juice
1 tsp ground white pepper
3 egg yolks
1 cup Butter Olive Oil, warmed
1 tsp fine sea salt
pinch of cayenne pepper (optional)


Hold the butter and enjoy the classic flavour of a traditional Hollandaise sauce without the saturated fats found in butter. Yes, please!

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

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