Avocado hollandaise is an incredible, lemony, creamy stand-in for the real thing.
If you’ve ever made hollandaise sauce – even the much-easier-than-the-traditional version in the blender – you probably know it’s a bit tricky to do right. Which is only one of several reasons why I’m obsessed with making avocado hollandaise sauce instead.
Interested in my other reasons for being obsessed with this hollandaise sauce alternative? Here goes:
- Stating the obvious, but it’s made with avocado, an incredible-tasting, healthy fat.
- It only takes a handful of simple ingredients.
- It whips up in 3 minutes flat.
- Well, it’s delicious!
Are you ready to make avocado hollandaise? Well then, let’s do this thing!
Avocado Hollandaise Ingredients
Here’s what you need:
One medium-ish ripe avocado. How can you tell it’s ripe? Press it and if the pressure feels the same as when you press your finger to the meaty part of the palm of your hand, it should be just about right. (I got that tip from Gaby of What’s Gaby Cooking – arguably the avocado queen – back in the Snapchat days. Is Snapchat passé enough to be able to say that now?! Anyway, I find that to be a pretty fail-proof method.)
Okay! So you’ve got your avocado. Add to that the juice of one lemon, some salt and white pepper (black pepper is fine if you prefer – I just like that you can’t see the white pepper in this sauce), and a pinch of cayenne. You’ll also need some hot water.
That is, quite literally, all you need. Could it be more simple?!
Next up …
Blend Your Avocado Hollandaise Sauce
Okay! Now add it all to the blender …
And puree, adding a bit more hot water until you get to a consistency you’re happy with.
Taste and add some more salt and pepper if you like.
If you want a warmer avocado hollandaise, you can place it in a small pan over heat, stirring frequently, until warm – about 5 minutes.
You’re Done! Enjoy!
Yep, it’s that simple.
How do I like to eat it? Well, on eggs benedict, of course. Especially Avocado Toast Eggs Benedict (yesssss).
It’s also absolute creamy perfection over lightly steamed asparagus. YUM.
What will YOU do with your avocado hollandaise sauce? Share in the comments below!
How to Make Avocado Hollandaise Sauce
- 1 medium ripe avocado
- Juice of 1 large lemon (about 3 tablespoons)
- Pinch cayenne pepper
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon ground white pepper* + more to taste
- 1/4 – 1/2 cup hot water (from the tap is fine)
- Place avocado, lemon juice, cayenne, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water into the pitcher of your blender. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency.
- Taste and add additional salt and pepper if desired.
- And serve. It’s that simple!
- If you want a warmer avocado hollandaise, you can place it in a small pan over low heat, stirring frequently, until warm – about 5 minutes. Add a little more water if needed.
- Keeps refrigerated in an airtight container for 2-3 days. Reheat by repeating step 4 (you’ll likely need to add a bit of water).