Avocado Hollandaise Sauce
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- Prep 10min
tablespoon fresh-squeezed lemon juice
avocado, ripe, with pit removed and diced
Place butter in a medium saucepan. Heat over medium-high heat until boiling.
Place egg yolks and salt in blender. Turn the blender on medium and slowly add the boiling butter to the egg mixture, adding a little at first to temper the eggs, then a little at a time until all butter is added, then blend until thick.
Add lemon juice and avocado, and blend until smooth. Serve immediately over eggs Benedict or steamed veggies.