Ingredients Condiments Avocado Hollandaise 5.0 (3,766) 2 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 Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on January 31, 2014 Print Rate It Share Share Tweet Pin Email 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 Rate it Print