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
Chef Victoria Topham of Petite Feast is known for creating unique and memorable dining experiences. Visit petitefeastutah.com