Makes: 1 pint
2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
¼ cup grapeseed oil
¼ cup meyer lemon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon Tabasco
¼ cup water
“iSi” Whip Cream Canister
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.
Avocado Country Store in Morro Bay, CA
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Seasonal Spotlight: Mexicola Avocados
(Photo Courtesy of the California Avocado Commission, Recipe by Chef Mark Dommen of One Market Restaurant in San Francisco)
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