Avocado Hollandaise Sauce With Sea Bass and Mexican Chayote
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
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Cooking tools:
- Blender
- Double boiler
- Instant-read thermometer
- Kitchen scale
- Steamer basket
- Whisk
- Saucepan
- Pot
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Kitchen timer
- Refrigerator
- Spoon
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
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