Recipe: Avocado Hollandaise

Recently I was invited to dinner with the California Avocado Commission. They served me a wonderful multicourse dinner featuring California avocados, and one dish I was enamored with was Alaskan halibut cooked sous vide and served with an avocado hollandaise. I asked for the recipe, which they happily shared with me. It is wonderful!

Avocado Hollandaise

Makes: 1 pint

Ingredients:
2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
3 avocados
¼ cup grapeseed oil
¼ cup meyer lemon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon Tabasco
¼ cup water

Special Equipment:
“iSi” Whip Cream Canister
CO2

Method:
1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and Tabasco depending on the size of the avocados.
3. Place the mixture into an “iSi” whip cream canister and apply two charges of CO2. Allow to rest for 30 minutes and then turn the canister over and carefully press the button allowing the hollandaise to emerge.

(Photo Courtesy of the California Avocado Commission, Recipe by Chef Mark Dommen of One Market Restaurant in San Francisco)

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

Comments (13)

Will it still taste as good with out the C02 canisters/dispenser?

So what would happen if you skipped the whipped-cream-container step? It probably just adds air - I wonder if you could whisk it in a stand mixer and get the same effect?

On the other hand, Hollandaise sauce is not usually noted for its light-and-fluffy-ness.

I think you can omit the C02 canister step - I think it's just to give it a certain texture, but it does not affect the flavor.

How is this a Hollandaise? First of all, a Hollandaise is made with butter, egg yolks, and lemon juice. None of these ingredients are part of this sauce.

Is it just creative license that caused someone to call it a Hollandaise?

For two days now I have been unable to download the kitchn. I've finally been able to receive about half the content. I have had no problem with other sites or anything to do with my computer. Do you have a technical problem?

Erg, sous vide.
Plastic bag hot water does not sound appealing.

dzinvancouver, i've been having the same problems. it takes forever for the site to load. same with apartmenttherapy.

kate_kate22 - Thanks for confirming. It was quicker this time, but something is still not right.

I'm having the same problems, with apartmenttherapy and with the the kitchn!

There is lemon juice in this recipe, but I think the list is wrong. It lists '¼ cup meyer lemon extra virgin olive oil' and that doesn't make sense. A quarter of each? Also, this essentially looks like a vegan 'Hollandaise' to me. It may not be traditional, but avocados can used in place of eggs/butter in some vegan recipes.

I think it sounds fab. Avocados are one of my top 10 foods. Maybe top 5.

This does sound tasty, if a bit out of reach of the home cook. Do any of us own a CO2 canister? Maybe some whisking would suffice? I'm used to the Kitchn providing realistic recipes for me, so maybe you can comment, Kathryn? This does sound delicious so I hope you can help.

I recently learned how to make (plain old) Hollandaise sauce and it was a perfect veg accompaniment. Making an avocado version seems really clever, since I know some South American people used to use avocados like butter on bread. Then making the Hollandaise with egg yolks, avocado, and lemon juice would seem sensible (since plain Hollandaise only uses egg yolks, butter, and lemon juice).

@sarah9876 - I answered your question above, please see third comment from top. Thanks.