Buttery Olive Oil Hollandaise Sauce
1 tablespoon fresh squeezed lemon juice (warmed)
3 egg yolks
1 cup Vinesation Butter Infused Olive Oil
1 teaspoons salt
A pinch of paprika or cayenne pepper (optional)
Fresh ground pepper to taste
Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine.
With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time.
Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.
Adjust seasoning with additional salt and/or pepper and serve immediately.