Avocado hollandaise is an easier and healthier version of the real hollandaise sauce. This is a no anxiety sauce. No fear of curdling the egg yolks, no fear of separation (elmulsion break), just blend, season and serve. It's that easy.
My favorite breakfast has been eggs Benedict. Before we moved to California, I didn't even know it existed. Sadly Eggs Benedict is not particular healthy, but by substituting the buttery hollandaise with this avocado hollandaise, you can cut down the calories, not sacrificing taste or creaminess.
Avocado hollandaise is great with fish, eggs Benedict and on asparagus.
- 2 avocado, peeled and deseeded
- 1½ lemon, the juice from + more to taste
- water, to get the right consistency
- salt, to taste
- cayenne pepper, sprinkle on top
Puree the avocado, lemon juice and salt in a blender until smooth adding just enough water to make the sauce creamy and thick like a real hollandaise. Season the sauce with salt and lemon juice.