Avocado Hollandaise
sauce
 

Avocado Hollandaise is a wonderful sauce that goes perfectly with river fish such as trout.  It is

easy to prepare and can be made in advance in which case it can be re-warned on a bowl

over warm water (below simmering temperature).

Preparation Time             10  Mins

Cooking Time                   5  Mins

Elapsed Time                  15  Mins

Ingredients

For     4  portions

½                   Avocado  - ripe

110 gms           Butter

2                    Egg yolks

1 tbs               Lemon juice

                      Salt

½ tsp              Sugar  - caster

½ tbs              Vinegar  - white

Method

Purée the avocado in a food processor and then scoop out and reserve.  Have two small pans

and in one bring the butter to the boil and, in the second, bring the lemon juice and vinegar to

the boil.  Put the yolks, sugar and salt in the food processor and blend.  Then add the boiling

vinegar mixture, trickling it slowly whilst processing.  Do the same with the foaming butter,

trickling it in until you have a thickish smooth sauce.   Pulse in the avocado purée.