1 tbsp fresh lemon juice
1 tsp ground white pepper
3 egg yolks
1 cup D’Avolio Butter Infused Olive Oil, warmed
1 tsp fine sea salt
Cayenne pepper (optional)
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 D’Avolio Butter 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.
