∙ 1 tablespoon fresh lemon juice
∙ 1 teaspoon ground white pepper
∙ 3 egg yolks
∙ 1 cup All Natural Butter EVOO warmed
∙ 1 teaspoon fine sea salt (Fleur del Sel)
Whisk together the egg yolks, lemon juice and 1 tablespoon 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 thickens.
Season with salt and pepper to taste. Serve immediately.
We love this on asparagus, eggs benedict and chicken.