•  1 Tbsp. fresh lemon juice
  • 1 tsp. ground white pepper
  • 3 egg yolks
  • 1 c. Butter 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 olive oil, a little at a time. If the mixture thickens too quickly, add 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.