Creamy Avocado Sauce Recipe - Cooking Index
Creamy Avocado Sauce Recipe - Cooking Index
Tart and creamy, this sauce is great with boiled shrimp. Another time, spread it on chicken or seafood sandwiches. The lime juice keeps the avocado from darkening.
Courses: Dips and Spreads, Sauces| 1/2 cup | 8g / 0.3oz | Lightly packed cilantro leaves |
| 1/4 cup | 10g / 0.4oz | Lightly packed flat-leaf parsley leaves |
| 2 tablespoons | 30ml | Extra virgin olive oil |
| 3 tablespoons | 45ml | Lime juice |
| 1 | Avocado | |
| 1/4 cup | 59ml | Mayonnaise |
| Hot pepper sauce - to taste | ||
| Salt - to taste | ||
| Black pepper, freshly ground - to taste |
Add cilantro, parsley, olive oil, and lime juice to a blender or food processor fitted with the metal blade. Process until almost pureed. Peel and pit avocado; add to blender or processor. Process until smooth. Add mayonnaise; process just to blend. Pour into a bowl; season with hot pepper sauce, salt, and pepper. Cover and refrigerate. Keep chilled until served. This recipe yields about 1 1/2 cups of sauce.
Source:
PICNICS by Jeanette P. Egan (c) 1992 - HP Books, a division of Price, Stern, Sloan, Inc., Los Angeles, CA - 116 pages - $8.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Average rating:
10 (3 votes)
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