Avocado Béarnaise Sauce

Southern Living
This delicious homemade béarnaise sauce features chopped avocados for a creamy texture and incredibly rich flavor.  It matches perfectly with beef tenderloin.
about 3 cups


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4 large shallots, diced
3/4 cup dry white wine
3 tablespoons white wine vinegar
2 teaspoons dried tarragon
4 small GENUINE CALIFORNIA AVOCADOS, peeled and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


Cook first 4 ingredients in a small saucepan over medium-high heat 8 to 10 minutes or until liquid is reduced to about 2 tablespoons. Cool.

Process reduced mixture, avocado, and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides. Chill up to 2 days, if desired.

Created date

May 2001