Pecorino & Pepper Hollandaise - Dinner With Julie

Pecorino & Pepper Hollandaise

  , ,

November 13, 2013

  • Makes: Makes about 1 cup.


1 large egg yolk, at room temperature

juice of half a lemon (about 1 1/2 Tbsp.)

1/2 cup butter

freshly ground black pepper

1/2 cup freshly grated Pecorino Romano or Parmesan cheese


1Place the egg yolk and lemon juice in a blender or food processor and pulse to combine. Put the butter into a small saucepan or Pyrex measuring cup and heat on the stovetop or in the microwave until melted and hot. With the motor running, slowly pour the butter into the blender through the feed tube (or hole in the lid) until it's all incorporated and the mixture is slightly thick. Grind in some black pepper, add the cheese and pulse to combine.

2Serve soon (it will solidify once refrigerated).