If you want to switch up your hollandaise game, this is the recipe for you. Our favorite mother sauce gets a Mexican reboot with this delicious creamy relish, perfect for topping chicken, fish and eggs. By making a puree of avocado, cilantro, onion and lime separately and then incorporating it into a traditional hollandaise sauce, this dish combines the best of French and Latin cuisine into one delicious salsa. We’ve paired ours with a hibiscus chia seed sauce, baked sea bass and steamed Mexican chayote squash for an unstoppable haute cuisine dish that’s sure to impress. Learn how to make this avocado hollandaise with this recipe from our online culinary certificate chef.
Avocado Hollandaise Sauce
Served with oven baked sea bass with Mexican chayote and a hibiscus chia seed gel
Avocado Hollandaise Sauce Ingredients:
2 medium avocado
3 sprigs of cilantro
1 oz chopped onions
Juice of ½ lime
4 tbsp water
1fl oz white vinegar
4 each egg yolks
24 oz clarified butter (butter should be at 125?F)
2 tbsp water
Lime juice, to taste
Salt, to taste
Cayenne pepper, to taste
White pepper, to taste
Avocado Hollandiase Sauce Method:
- Peel avocados and cut into medium dice. Place in a blender along with the cilantro, onions, juice of ½ lime and 4 tbsp of water. Puree to a smooth consistency. Add salt to taste and set aside.
2. Combine yolks, vinegar and 2 tablespoons of water.
3. Cook quickly over double boiler until yolks are lighter in color and a ribbon consistency is formed. Remove from heat.
4. Heat butter to 125F.
5. Slowly add the butter to yolks, whisking constantly. Add a few drops of lime juice and hot water if sauce becomes too thick.
6. Add avocado puree to the sauce, season with cayenne, salt, black pepper and lime juice. Adjust thickness with warm water.
7. Hot hold at 125?F for 1.5 hours’ maximum.
Hibiscus Chia Seed Gel Ingredients:
2 tbsp dried hibiscus flowers
1 cup water
1 tbsp sugar
1/2 tbsp chia seed
Hibiscus Chia Seed Gel Method:
- In small sauce pan add water, sugar and hibiscus flowers. Reduce by half and cool before adding the chia seeds.
- Allowed the seeds to soak and form a gel. Keep cold in the refrigerator.
7 oz sea bass filet
1 Mexican chayote
- Rub sea bass with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake in the oven for 15 minutes or until fish flakes easily with a fork.
- Peel chayote and cut into batonnet. Steam for 20 minutes or until tender. Season with salt to taste.