This classic sauce is a perfect accompaniment to Eggs Benedict.

Ingredients
1 1/2 tablespoons hot water
3 egg yolks, beaten
1 cup Carapelli Mild Olive Oil, divided
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon salt
Fresh chopped parsley or tarragon

Cooking Directions
In metal pan over a hot water bath or in a double boiler, place hot water. Add beaten egg yolks in a steady stream, stirring constantly until mixture forms ribbons. Add about 1/2 of the olive oil until it is thoroughly incorporated. Add lemon juice and stir well. Whisk in remaining olive oil. Season to taste with salt and fresh parsley or tarragon.

Preparation Time: 10 minutes

Total Time: 10 minutes

Wine Suggestions: Chardonnay or Gewürztraminer