Avocado Butter

Sauces & Condiments | 30 Minutes or Less | Vegetables

START TO FINISH: 5 minutes
Recipe Scoop Avocado Butter

Cooking Notes

The avocado needs to be very ripe, yielding to pressure when pressed with your thumb, but not mushy. (That indicates an over-ripe fruit.) The skin also should be very dark green, almost black.

Avocado butter does not keep well because it turns dark, but if you have leftovers, cover well with plastic wrap, pressing the wrap right up against the butter mixture. When serving, spoon off  the top dark layer, and the remaining butter underneath should be fine to eat.

Avocado Butter

½ ripe avocado*
2 tablespoons butter, at room temperature
Salt, to taste
Bread or crackers, for serving

Remove pit from avocado. Use a spoon to scoop the avocado from the peel, and place avocado in a small bowl. Add butter and mash with a fork until well combined and to desired spreading consistency. (Leave as many chunks of avocado as you like.) Serve at once, spreading on bread or crackers, as desired.

Avocado Butter

For variety, finely minced fresh herbs, such as tarragon, basil or oregano, could be added to taste. A squirt of lime juice will help preserve the green color.

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