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07.06.2014

Avocado “Hollandaise”

Avocado HollandaiseTraditional Hollandaise Sauce is not healthy. It’s hard to make too, until you get the hang of it. Hollandaise is the yellow sauce you see on eggs benedict and asparagus, made with egg yolk, butter, lemon juice, and a bit of seasoning. While it is bright and creamy and smooth, it has never been my thing.

This Avocado “Hollandaise” is not technically a hollandaise or a variant. But maybe you guessed that from the quotation marks. It’s really just pureed avocado with a bit of lemon juice, water, and olive oil, but it makes a great stand-in for a weekend benedict.

Avocado Hollandaise-4I make this in my Cuisinart Mini-Prep, and drizzle the oil in through the small holes in the lid. I recommend you play with the ratio of lemon juice, depending on your tastes. It can get pretty lemony pretty fast.

Avocado Hollandaise-5It will keep in your refrigerator for a day or two, but it will turn brown in color pretty quickly, so I wouldn’t recommend making this more than a half hour in advance.

Avocado "Hollandaise"
 
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This sauce will take only a minute to blend together in a food processor. Not recommended to make more than a half hour in advance, due to deterioration of color.
Author: myutensilcrock.com
Ingredients
  • ½ avocado, removed from skin
  • 1 - 2 t fresh lemon juice
  • ⅓ c hot water
  • 1 - 2 T extra virgin olive oil
  • kosher salt and pepper, to taste
Instructions
  1. Mix the avocado, lemon juice, and water in a small food processor.
  2. Drizzle in the olive oil until smooth and combined.
  3. Mix in salt and pepper, or just sprinkle it on top of your food after you top it with the sauce.
3.2.2708

Avocado Hollandaise-3

 

Avocado Hollandaise-2

 

Adapted from: http://www.foodandwine.com/recipes/avocado-hollandaise

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Posted In: Breakfast + Brunch, Sauce

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I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

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