Avocado Hollandaise Sauce
Print RecipeCreamy, and full of flavor! This Avocado Hollandaise Sauce needs no eggs! Use it on top of your favorite steamed veggies, as a sauce for your next meat or eggs benedict, it goes with everything! Here it is presented with steamed asparagus, one of our favorite family dish. The cilantro can be replaced by any herb such as basil, tarragon, mint, dill or chives depending on what you serve it with. We can store the sauce in a sealed jar for 4-5 days in the refrigerator.
- Servings:
- 4
- Prep Time:
- 0h 10m
- Cook Time:
- 0h 0m
Ingredients
- 1 Ripe Avocado
- 1/2 Lemon for juicing
- 1/2 cup of ice
- 1/4 cup of water
- 1/4 cup of olive oil
- 1/4 cup packed cilantro
- 1/2 garlic clove
- 1/2 tsp of fine salt
- Pepper
- Herbs for garnishing
Instructions
-
Combine the avocado, ice, water, olive oil, lemon juice, herbs, garlic, salt and in a blender.
-
Blend on medium speed until mixture is creamy. If the sauce is too thick, stir in a little more water to reach the desired consistency.
-
When your main dish is cooked (steamed vegetables or poached eggs for example), it's time for plating. Enjoy!
