Avocado Hollandaise Recipe

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This Avocado Hollandaise is a healthy and clever recipe, which creates a creamy, hollandaise-style sauce using a ripe avocado instead of butter. It’s the perfect light meal, ready in about 15 minutes.

Avocado Hollandaise Ingredients

For the Fish & Asparagus:

1 bunch of thick asparagus (350g)
2 x 150g chunky fillets of white fish, skin off, pin-boned (such as cod or halibut)
Extra virgin olive oil

For the Avocado Hollandaise:

2 spring onions
1 lemon
1 teaspoon red wine vinegar
½ a bunch of tarragon (10g)
1 really ripe avocado
1 large free-range egg yolk
Sea salt and black pepper

How To Make Avocado Hollandaise

Steam the Fish and Asparagus: Pour about 1cm of water into a large, cold pan with a lid. Snap the woody ends off the asparagus, then place the spears in the pan. Sit the fish fillets on top of the asparagus. Place the pan on a high heat, cover, and let everything steam for 5 minutes, or until the fish is opaque and just cooked through.
Make the Hot Infusion: While the fish steams, trim the spring onions. Roughly chop the green parts and place them in a small pan on a high heat with the juice of half the lemon, the red wine vinegar, a pinch of salt and pepper, and 100ml of water. Bring this mixture to a boil.
Blend the Hollandaise: Pick half the tarragon leaves into a blender. Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk. Pour the boiling hot spring onion mixture from the small pan into the blender. Immediately blitz until the sauce is silky smooth. Season to perfection with salt and pepper.
Assemble and Serve: Divide the steamed fish and asparagus between two plates. Pour the warm avocado hollandaise over the top. Finely slice the white parts of the spring onions and mix them with the remaining tarragon leaves for a garnish. Finish with a sprinkle of the garnish, a light drizzle of extra virgin olive oil, and serve with the remaining lemon wedges for squeezing over.

Recipe Tips

How to get a silky smooth sauce? The key is to pour the boiling hot liquid into the blender with the avocado and egg yolk. The heat from the liquid gently cooks the yolk and helps to emulsify the avocado, creating a warm, smooth, and creamy sauce, similar to a traditional hollandaise.
How do I know when the fish is cooked? The fish is ready when it turns from translucent to opaque and flakes easily when gently pressed with a fork. Be careful not to overcook it.
Can I use a different herb? Yes. If you’re not a fan of tarragon’s anise-like flavor, fresh parsley, chives, or basil would be delicious substitutes in the sauce.
Why use a ripe avocado? A very ripe avocado is essential for this recipe. It needs to be soft enough to blend into a completely smooth and creamy sauce.

What To Serve With Avocado Hollandaise

This is a wonderful light lunch or dinner on its own, but it also pairs beautifully with:

Boiled new potatoes tossed in butter and parsley
A simple green salad with a light vinaigrette
As a healthy alternative to traditional hollandaise over poached eggs for a weekend brunch

How To Store Leftovers

This dish is best enjoyed immediately while the sauce is warm and vibrant green. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. The sauce may discolor slightly due to the avocado.

Avocado Hollandaise Nutrition Facts

Calories: 400-500 kcal
Fat: 30g
Carbohydrates: 10g
Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this a true hollandaise sauce?

No, this is a clever, healthier twist. A traditional hollandaise is an emulsion of egg yolk, melted butter, and an acidic element like lemon juice or vinegar. This recipe uses a ripe avocado to create a similar rich and creamy texture without all the butter.

Can I make this ahead of time?

The sauce is best made just before serving to maintain its warm temperature and bright green color. You can, however, prep all your ingredients (chop the spring onions, pick the herbs, etc.) ahead of time.

My sauce is too thick/thin, how do I fix it?

If your sauce is too thick, you can blend in another splash of hot water until it reaches your desired consistency. If it’s too thin, it may be that your avocado was a bit small; you can try blending in a few more pieces of avocado.

Try More Recipes:

Course: DinnerCuisine: EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

A healthy and elegant meal featuring tender steamed fish and asparagus, smothered in a warm, creamy, and dairy-free hollandaise-style sauce made from ripe avocado.

Ingredients

1 bunch thick asparagus
2 x 150g white fish fillets
2 spring onions
1 lemon
1 tsp red wine vinegar
½ bunch tarragon (10g)
1 ripe avocado
1 large egg yolk
Extra virgin olive oil

Directions

Steam the asparagus and fish together in a covered pan with 1cm of water for 5 minutes until the fish is cooked.
Meanwhile, make a hot infusion by boiling the green parts of the spring onions with lemon juice, vinegar, and 100ml of water.
In a blender, combine half the tarragon leaves, the avocado flesh, and the egg yolk.
Pour the boiling hot infusion into the blender and blitz until silky smooth. Season to taste.
Serve the fish and asparagus immediately, topped with the warm avocado hollandaise.
Garnish with the sliced white parts of the spring onion, the remaining tarragon, and a drizzle of olive oil.

Notes

This is an incredibly quick and healthy meal, perfect for a weeknight.
Using the boiling hot liquid to blend the sauce is the key to its warm, smooth, and creamy texture.
The sauce is a brilliant, dairy-free alternative to classic hollandaise.
This dish is best served immediately for the best flavor and color.