Recipe

A A A

• 3 egg yolks ( use extra large eggs)
• 1 tbsp fresh lemon juice
• 2 tbsp sun-dried tomatoes, chopped (packed in oil)
• 1/2 cup unsalted butter
• 1/3 cup olive oil
• salt
• pepper
• 1 tsp fresh parsley, fine chopped

• 1 Butter and Oil - In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
• 2 Base - In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
• 3 Finish - Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
• 4 Serve - Just enjoy it. Serve it over your favorite grilled seafood or vegetables.