Traditional 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.
I 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.
It 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.
- 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
- Mix the avocado, lemon juice, and water in a small food processor.
- Drizzle in the olive oil until smooth and combined.
- Mix in salt and pepper, or just sprinkle it on top of your food after you top it with the sauce.
Adapted from: http://www.foodandwine.com/recipes/avocado-hollandaise
Tell me what you think!