Extra Virgin Olive Oil Hollandaise Sauce

Hollandaise sauce is a thick, buttery sauce that is typically served on Eggs Benedict but can be delicious with vegetables, steak and other foods. However, Hollandaise sauce is often rightfully viewed an unhealthy, indulgent sauce due to its ingredients. Well, we can help by eliminating one of the problematic ingredients that is butter. In eliminating the butter by using Oliana all natural butter infused extra virgin olive oil, you can practically eliminate the saturated fat from the sauce without sacrificing flavor. Feel free to enjoy hollandaise sauce again and not just with Eggs Benedict.


  • 1 tbsp fresh lemon juice
  • 1 tsp ground white pepper
  • 3 egg yolks
  • 1 cup Oliana Butter EVOO, warmed
  • 1 tsp fine sea salt
  • Cayenne pepper (optional)
Extra Virgin Olive Oil Hollandaise Sauce


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 (thickens). Season with salt and pepper to taste. Serve immediately.

Makes 1 1/2 cups

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