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!
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.