Lemony, velvety, and even a bit buttery, avocado hollandaise is a surprisingly effective stand-in for the real thing. Plus, it's simple, fast, and healthy! Perfect for topping eggs benedict or dressing up steamed asparagus.
Ingredients
1medium ripe avocado
Juice of 1 large lemonabout 3 tablespoons
Pinchcayenne pepper
1/4teaspoonkosher salt + more to taste
1/8teaspoonground white pepper* + more to taste
1/4 - 1/2cuphot waterfrom the tap is fine
Instructions
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).