This recipe is like a mother sauce’s healthy sister: Using olive oil instead of butter in hollandaise slashes saturated fat by 70% but still makes a wonderfully flavorful, silky-smooth sauce for steamed or sauteed spring veggies like asparagus. It also pairs nicely with salmon. Use a mild-tasting olive oil—bolder oils that are good for drizzling to finish dishes can be too bitter in the larger amounts called for here.
1/2 cup mild extra-virgin olive oil
1/2 cup pure olive oil
3 large egg yolks
5 tablespoons warm water (110F to 120F), divided
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/8 teaspoon granulated sugar
Dash of cayenne pepper
Added sugars 0g
Calcium 0% DV
Potassium 0% DV
How to Make It
Heat both olive oils in a small saucepan over low to 120°F.
Combine yolks, 3 tablespoons warm water, lemon juice, salt, white pepper, sugar, 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.
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