Avocado Hollandaise

Ingredients:

2 Egg Yolks
4 Tbs. of Pureed Avocado
1 Tbs. of Cold Water
1 Tbs. of Fresh Lime or Lemon Juice
1 Tbs. of Vermouth or Dry White Wine
1 Tsp. of Dijon Mustard (optional)
4 Tbs. of Skim Milk (warm, as needed)
Fresh Ground Pepper

Assembly:

Place all above ingredients in small heavy bottomed pan over low heat or in double boiler over medium heat.
Stir constantly with whisk until sauce starts to thicken.
Remove from heat when sauce is desired consistency.
Continue stirring to cool slightly and stop the cooking process. This makes a very thick, creamy Hollandaise.
Thin to desired consistency with warm skim milk.

Delicious served as traditional Hollandaise with eggs benedict. Grated cheddar cheese (1/4 cup) can be added to Hollandaise to create a cheesy eggs benedict. Add fresh mint or fresh dill for an excellent sauce with seafood or use as a dipping sauce for grilled meats. Vary the fresh herbs to complement the meats.