Olive Oil Hollandaise Sauce
3 large egg yolks
2 Tbsp. fresh lemon juice
1-2 Tbsp. warm water
1 c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)
¾ tsp. kosher salt
1. Whisk together egg yolks, lemon juice, and warm water in a glass or steel bowl. Add an additional tablespoon of water for thinner sauce.
2. Transfer mixture into a blender. Pour in olive oil about a tablespoon at a time. Stir in salt.
3. Meanwhile, bring a saucepan half-filled with water to a simmer. Make sure your bowl can fit neatly on top of the saucepan, not within it. Set bowl above simmering water and whisk constantly until sauce is warm.
4. Serve immediately over poached or scrambled eggs, avocado toast, broccoli and asparagus, or poached salmon.
Recipe adapted from Frites & Fries.
- Olive Oils
- Gift Sets
- Specialty Items