Butter Olive Oil Hollandaise Sauce

• 1 Tbsp. fresh lemon juice
• 1 Tsp. ground white pepper
• 3 egg yolks
• 1 cup Butter Olive Oil, warmed
• 1 Tsp. fine sea salt
• Cayenne pepper

Instructions

Whisk together the egg yolks, lemon juice and 1 Tbsp. 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 emulsifies. Season with salt and pepper to taste. Serve immediately.

Makes 1 1/2 cups