All Natural Butter Olive Oil Hollandaise Sauce

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.