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Avocado Hollandaise

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Ingredients for 4 servings:

  • 1 large avocado(s) (Hass), ripe
  • 1 lemon(s)
  • 1 tsp agave syrup
  • 200 ml water, boiling
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of chili flakes
  • 2 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

vegan, quick and delicious

Split the avocado lengthwise down the middle and remove the pit. Then scrape out the flesh and add it to a blender. Bring the water to a boil in a kettle or on the stovetop and pour it into the blender along with the lemon juice, agave syrup, salt, pepper, and chili flakes. Add the olive oil later. Blend for about a minute, until the desired sauce consistency is reached. Once the mixture is nice and creamy, add the oil and blend for about a minute longer. Done! A hand blender works too. Avocado hollandaise goes best with fresh asparagus. But I’ve also had it on toast with salmon and eggs Benedict.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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