Sauces & Condiments | 30 Minutes or Less | Vegetables
START TO FINISH: 5 minutes
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.
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.
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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Just wanted to say thanks for the great recipe for the leek and potato soup that was published in the San Diego Tribune.
I just made it, tastes great, REAL easy. My wife tried it (she hates cold soup), she likes it, win-win all around!
Keep those great recipes coming!!
San Diego, CA
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