Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil.
Slideshow: Modern Variations on the Classics
1/2 very ripe medium Hass avocado, peeled and chopped
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Poached eggs, for serving
How to Make It
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.
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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!