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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.

Tim Cebula
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 12 (serving size: 5 tsp.)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

174 calories; fat 19g; saturated fat 3g; protein 1g; sodium 82mg.
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