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Avocado Hollandaise


This avocado version of classic Hollandaise sauce is delicious with grilled vegetables, steamed asparagus or with Eggs Benedict. 

Reed avocados are perfect for this recipe, as they are so light ad creamy in texture. Hass will work just as well. Season well and use lime or lemon juice for the acid. Keeps well in the fridge for a day, if covered.

Reed Avocado Hollandaise Sauce

Avocado Hollandaise

INGREDIENTS
3 free-range egg yolks
110g butter, melted and still hot
1 tablespoon lime juice
1 avocado, peeled, stone removed
½ teaspoon salt
¼ teaspoon freshly ground black pepper

DIRECTIONS
Put the egg yolks in a food processor and turn on. With the motor running, gradually add a tablespoon of the melted butter at a time until yolks become thick and pale yellow.

Next add the lime juice and avocado. Blitz until smooth and creamy. Add salt and pepper to taste. Spoon into bowl to serve. You can thin it down with extra lime juice if it's too thick.

Serve with soft poached eggs on toasted bagel, or fried whole field mushrooms with blanched spinach, or oven baked salmon fillets and roasted potato wedges.

NZ AVOCADOS - REED

If you’re anything like us you count down the days until New Zealand’s avocado season. Craving that glorious hit of smooth, creamy decadence. 

Smashed on toast with a squeeze of lime, in smoothies, and vegan cheesecakes. Or go retro, with an 80s inspired prawn cocktail. Mmmm, devine... 

When it comes to Reed avocados, don’t be fooled by their skin, it stays green, even when ripe. Set your timer for 7 days and keep a watchful eye. You don’t want to miss out on that window of dreamy avocado perfection.

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