Sunday, March 3, 2013

Recipe: Creamed Avocado


Quite a few recipes, such as Mexican Deviled Eggs, called from "creamed avocado" without giving any real explanation of what that means.  It turns out that it's an easy thing to accomplish and make a tasty dip or spread in and of itself.

Creamed Avocado

1/2 or 1 whole avocado
1 tbsp. good crema (Mexican "sour cream") or thin regular sour cream
Pinch sea salt
Squeeze of lemon or lime (optional, but will help keep the color is using as a 
    dip.)

Place the avocado in a blender or food processor with the PLASTIC blade.  Add the cream, pulse a few times to start to break up the avocado flesh.  Then add the salt and lemon or lime, if using.  Turn the machine on and fully cream the flesh, until no lumps remain.  Use as needed.


This can easily be varied by adding various spices or pure ground chile of various sorts.  Different types of citrus can be used, and orange makes a nice change of pace for a dip.  Onion juice or grated onion can be added when the crema is added.  In Brazil, cream and sugar are added to make a dessert spread or mousse.

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