Jennifer Causey
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 12 (serving size: 5 tsp.)

This recipe is like a mother sauce’s healthy sister: Using olive oil instead of butter in hollandaise slashes saturated fat by 70% but still makes a wonderfully flavorful, silky-smooth sauce for steamed or sauteed spring veggies like asparagus. It also pairs nicely with salmon. Use a mild-tasting olive oil—bolder oils that are good for drizzling to finish dishes can be too bitter in the larger amounts called for here.

How to Make It

Step 1

Heat both olive oils in a small saucepan over low to 120°F.

Step 2

Combine yolks, 3 tablespoons warm water, lemon juice, salt, white pepper, sugar, and cayenne in a blender. Pulse until combined. Pour heated oil into a spouted measuring cup.

Step 3

With blender running, slowly add oil in a thin, steady stream. If sauce is too thick, add up to 2 tablespoons warm water, 1 tablespoon at a time, and process until desired consistency is reached.

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