ALMOST CLASSIC BOLOGNESE
THAI COCONUT RAMEN with Shrimp

AVOCADO HOLLANDAISE

Dreamy, creamy, gloriously re-imagined Hollandaise sauce, with just a squeeze, a dribble, a splash, and a dash, to kick up the sublime deliciousness of a perfect avocado.  Buzz, buzz.

Avobennycut
I know, right?!  I call it Avocado Hollandaise, and yet there isn't a drop of butter, or any eggs involved, in the making.  "Whaaat??" you say.  I know.  That's what I said. 

Not only that, it's easy peasy, and quicky dicky! 

Throw a perfectly, just-ripe, avocado into the blender with some fresh squeezed lime juice, a dribble of extra virgin olive oil, dash of Tabasco, sea salt, freshly ground pepper and splash of hot water.  Buzz, buzz. 

AvobowlTaste.  Close eyes.  Smile.  Savour.  Smile bigger.  Taste again.  Velvety.  Tangy.  Buttery.  Luscious. 

Then, very possibly, you'll say, "Wow!"  And mean it. I did.

This batch, we eagerly spooned over modified Eggs Benny.  Toasty, buttered English muffin, fresh tomato slices, and poached eggs, draped in Avocado Hollandaise. 

The textures rock!

I can't wait to try this Avo Hollandaise on fresh blanched asparagus, roasted Brussels sprouts, BBQ steak, and, and, and........ooooh, this is gonna' be tasty fun.

We're here on the Big Island of Hawaii, just over two more weeks.  So given the plethora of fresh avocados, around every corner, at every Farmers Market, I'm just itching to play with more green.

AvocadoPoster

See!  I wasn't just whistlin' Dixie, when I told you there were lots of avocados here, on the Big Island. Too cool, right?!

Avobennyup

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Adapted from Food & Wine and Kitchen Treaty food blog,
for The Last Wonton.  Thanks for the inspiration.

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AVOCADO HOLLANDAISE ~ Makes 1 - 1 1/2 cups.

1 medium-sized, to large-ish, just ripe avocado
3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2-4 drops Tabasco
About 1/2 teaspoon sea salt
Freshly ground pepper, to taste
1/3 to 1/2 cup hot water

Halve avocado, remove pit and scoop out into blender container.  Add lime juice, olive oil, Tabasco, salt and pepper to taste, and 1/3 cup hot water.  Puree until smooth, drizzling in additional water if needed to create a smooth, Hollandaise-y consistency. 

Taste and adjust seasonings, if desired.  Serve over poached eggs, omelets, vegetables, grilled steak, or chicken.


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