Celebrate Mom!

Serve heart-healthy avocado hollandaise at your Mother's Day brunch

This recipe is a quick and easy way to make a delicious but unique twist on the traditional hard-to-make hollandaise sauce. It swaps in healthy avocado for egg yolks and butter and keeps things easy by utilizing the method used when making a mayonnaise or vinaigrette. Best of all, it yields perfect, ethereal results every single time. It is wonderful served with fish or steamed asparagus, and I guarantee it will be the star of your Mother’s Day brunch table as a stand-in for traditional hollandaise sauce on your eggs Benedict.


2 very ripe, medium size avocados

2-3 teaspoons water                 

¼ teaspoon Dijon mustard

Fresh lemon juice from one lemon

Pinch of salt

Generous pinch of cayenne pepper

½ cup high-quality olive oil


Place avocado, water, mustard, lemon juice and cayenne in the blender container. Thoroughly combine ingredients until smooth. With the blender on high speed, slowly drizzle olive oil into avocado mixture. Blend until thick but still thin enough to pour. You may need to add a little extra water to get the desired consistency. Taste for salt. Serve over poached eggs, fish or steamed vegetables.

Yields 1½  cups

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