Avocado Hollandaise Food

AVOCADO HOLLANDAISE

Steps:

• Place avocado and lemon juice in a blender. Process to a smooth paste.
• Pour in hot water. Process again.
• With the blender 'on', drizzle with olive oil. Process to make smooth paste.
• Season with salt and pepper.
• Serve with grilled steak, fish or poached eggs.

AVOCADO HOLLANDAISE

Steps:

• Pour 1cm of water into a large cold pan. Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top. Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through. Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water. Bring to the boil while you pick half the tarragon leaves into a blender. Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk. Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection. Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves.
• Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil. Serve with lemon wedges, for squeezing over.

HOW TO MAKE AVOCADO HOLLANDAISE SAUCE

Steps:

• 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).

HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• For the Cucumber Pickle:.
• Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
• For the Healthy Hollandaise:.
• Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
• For the Dish:.
• Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
• Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.

AVOCADO HOLLANDAISE

Steps:

• Place lemon juice, avocado, hot water, salt, and ground black pepper into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute. Reduce speed to Variable 8 and remove lid plug. Slowly drizzle in the olive oil. Replace lid plug. Blend for an additional 15 seconds or until desired consistency is reached.