Avocado Hollandaise

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

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © Christina Holmes Published February 2014

471031 recipes/avocado-hollandaise 2014-01-11T00:46:16+00:00 Kay Chun easter|mothers-day|sauces-and-condiments|4|fast|gluten-free|healthy|vegetarian|breakfast|brunch february-2014 recipes,avocado-hollandaise 471031

Aggregate Rating value: 5

Review Count: 3766

Worst Rating: 0

Best Rating: 5

Author Name: Christopher Pan

Review Body: Halved the amount of olive oil. Added on top of eggs benny with sauted onions and mushrooms, ham, and buttered english muffin. Although it isn't the same creaminess, it turned out much better than I expected. Would recommend this for anyone who doesn't feel like making the "original" hollandaise sauce as it is a great substitute!

Review Rating: 4

Date Published: 2016-09-18