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Hollandaise Sauce, Healthy


Healthy Hollandaise Sauce

Instead of butter use olive oil,

this cuts the saturated fat by 70%!

You may use this Hollandaise Sauce

over asparagus or as you desire.

1/2 cup pure olive oil

1/2 cup extra virgin olive oil (mild)

3 large egg yolks

5 tbsp warm water, divided

( heat to 115 Degrees F)

2 1/2 tbsp lemon juice (fresh)

1/2 tsp salt (kosher)

1/2 tsp pepper

1/8 tsp sugar

cayenne pepper (dash)

Note: using a both olive oils creates a delicious flavor, all extra virgin would cause a bitter taste where all pure would be taste too mild. Do use a mild tasting extra virgin olive oil to also avoid a harsh taste.

Heat both of the olive oils slowly in a small pan over low heat to 120 Degrees F. Hot enough to thicken and also light enough to cook the egg yolks, but cool enough to stop them from curdling. Remove from heat at about 115 degrees F.

Combine yolks, 3 tbsp warm water, lemon juice, salt, pepper, sugar and cayenne pepper into a blender. Pulse until combined. Creating a oil water emulsions vinaigrette.

While the blender is running, slowly add the oil in a thin steady stream. If the sauce is too thick add 1 tbsp of warm water, up to 2 tbsp, process until desired consistency is reached. The pinch of sugar and the water will balance out any bitterness caused by the oils.

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