Hollandaise sauce with avocado

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Butter
  • 1 Shallot
  • 4 white peppercorns
  • 1 TABLESPOON White wine vinegar
  • 4 Egg yolk (size M)
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp ground white pepper
  • 1 small avocado

Directions

  1. 1

    Melt the butter and heat it carefully until the whey residue sinks to the bottom and the butter is clarified. Separate the fat from the whey and keep warm.

  2. 2

    For the reduction peel the shallot and cut it into fine cubes. Crush the peppercorns with the back of a knife or in a mortar. Bring vinegar, 2 tablespoons of water, peppercorns and diced shallots to the boil in a small pot and reduce to 1/3 liquid.

  3. 3

    Pour reduction through a sieve into a stainless steel bowl.

  4. 4

    Add 1 tablespoon of water and egg yolks and whisk. Whisk over a hot water bath (60-70 °C) with a whisk until a creamy mixture is formed. Gradually beat butterfat drop by drop into the egg yolk mixture.

  5. 5

    Season to taste with lemon juice, salt and ground white pepper.

  6. 6

    Cut the avocado in half, remove the core and peel the flesh. Dice approx. 1/4 of the flesh, puree the rest. Stir the fruit flesh into the hollandaise sauce, except for a few cubes for sprinkling.

  7. 7

    Arrange and sprinkle with avocado cubes.

Nutrition Facts

KCAL
640 kcal
CARBS
1 g
FATS
69 g
PROTEINS
5 g