Easy Hollandaise Sauce
1/2 cup unsalted butter
1/2 cup OLIVE & VINE Sweet Basil infused olive oil
1 tablespoon OLIVE & VINE Sicilian Lemon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
freshly cracked pepper to taste (optional)
3 large egg yolks, bring to room temperature
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in the warmed olive oil and butter.
Serve with Eggs Benedict or over steamed vegetables such as asparagus, artichokes and cauliflower.