Olive Oil & Vinegar Tasting Room

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

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Butter Olive Oil Hollandaise Sauce

 

Ingredientsbenedict.jpg

  • 1 tbsp fresh lemon juice

  • 1 tsp ground white pepper

  • 3 egg yolks

  • 1 cup Butter 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 

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