Avocado Hollandaise

Name: Avocado Hollandaise
Total time: 10 min
Ingredients: 1/2 very ripe medium Hass avocado, peeled and chopped; 2 teaspoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; Poached eggs, for serving

3.0

(2)

3 Reviews

Luscious, rich, and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice, and olive oil.

By

Kay Chun

Updated on January 31, 2014

Total Time:

10 mins

Yield:

4

Ingredients

1/2 very ripe medium Hass avocado, peeled and chopped
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
Poached eggs, for serving

Directions

In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined. Season with salt and pepper. Serve the hollandaise over poached eggs.

© Christina Holmes

Originally appeared: February 2014

Avocado Hollandaise

Ingredients

Directions

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