Prep Time: 10 min Cook Time: 5 min Servings: 1 1/2 cup
Spring is the best season for asparagus. The tender stalks are so bright, fresh and flavourful. I love to drizzle them with olive oil, sea salt, cracked pepper and lightly grill. Then one day I had a craving for eggs Benedict, which turned into creating this yummy, and healthy hollandaise sauce. It honestly added such an extra special finish to this humble yet nourishing veg. This sauce is amazing over salmon, fish, poached eggs or any veg. You will never buy store-bought hollandaise again with this easy and healthy recipe. Enjoy!
1 cup extra virgin olive oil, mild flavour
3 large egg yolks
5 tbsp warm water (not hot), divided
3 tbsp fresh lemon juice
1/2 tsp sea salt
1/2 tsp crushed white peppercorn
1/8 tsp granulated sugar (about a pinch)
dash of cayenne pepper
01. Heat the olive oil in a small saucepan over lower heat, for about 5-6 minutes until warm; set aside.
02. In a food processor add the yolks, 3 tablespoons warm water, lemon juice, salt, white peppercorn, sugar and cayenne. Pulse until combined.
03. With the blender running on low, slowly add in the olive oil from the spout. If the sauce is too thick, add up to 2 tablespoons of the remaining warm water and process until desired consistency is reached (1 tablespoon at a time).
04. Serve right away over your favourite dish, such as steamed asparagus, poached eggs or salmon.