Avocado Hollandaise
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large avocado (s) (Hass), ripe
- 1 lemon (s)
- 1 teaspoon agave syrup
- 200 ml boiling water
- 1 pinch salt
- 1 pinch pepper
- 1 pinch chilli flakes
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Divide the avocado lengthways in the middle and remove the stone. Then you scrape out the pulp and put it in a blender.
- Bring the water in the kettle or on the stove to a boil and pour it into the blender along with the juice from the lemon, agave syrup, salt, pepper and chilli flakes. The olive oil is added later. Puree the mixture for about a minute until you have the desired sauce consistency.
- When the mixture is nice and creamy, you can add the oil and continue mixing for about a minute. Finished! A hand blender also works, by the way.
- The avocado hollandaise goes best with fresh asparagus. But I`ve also eaten it on a toastie with salmon and eggs benedict.
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