How To Make Avocado Hollandaise Sauce Food

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).

AVOCADO TOAST EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Set a medium pot of water over high heat.
• While the water heats, make the avocado hollandaise sauce. Set aside.
• Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
• Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
• Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don't have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs from water with a slotted spoon and place atop tomato.
• Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper.
• Serve immediately.

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

HOLLANDAISE SAUCE

Steps:

• In a medium saucepan, completely melt the butter over medium-low heat. Remove the pan from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the pan. Set the butter aside in a warm spot.
• Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat.
• In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
• Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.