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? 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!
Gather Your 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).
Just made this to serve over poached eggs with tater tots and ham. WOW. So easy and delicious! thanks so much.
I’m so glad you liked it! Isn’t it crazy simple?!
So basically add water to guacamole. Got it.
Made this for asparagus . It is so good and so easy I will have this on hand all the time. I did add a small squirt of spicy brown mustard and It was great!!! So creamy and good! Thank you!!!
Yum, love the idea of mustard and it sounds delicious on asparagus!
Avocado hollandaise – what an amazing idea! I see Eggs Benedict in our future! Thank-you! Colleen
It was absolutely delicious. Thanks for recipe.
Quick to make and healthy with just the right amount of heat. Was perfect over sourdough toast and a poached eggs!
Just made this for poached eggs and gammon. Was looking for a healthy alternative to hollandaise – was lovely! I added a little American yellow mustard. Even my hollandaise loving boyfriend agreed it was great!
Hollandaise, by definition is made from emulsified eggs, butter, and an acid such as lemon juice or vinegar. THIS AIN’T THAT. It’s an avocado SAUCE, but it is NOT hollandaise.
Thanks for your feedback, I guess? Sometimes with vegan recipes it makes the most sense to name them based on what they’re a replacement for. I think it’s pretty obvious I’m not claiming this to be an authentic hollandaise.