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


  1. Whisk together the egg yolks, lemon juice and 1 tbsp of warm water.
  2. Add the mixture to the jar of a blender.
  3. 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.
  4. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens).
  5. Season with salt and pepper to taste. Serve immediately.

Makes 1 1/2 cups

Re-posted from the Veronica Foods blog.