Avocado Béarnaise Sauce
- 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.
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