Avocado Butter

Gretchen Roberts

Use basic Avocado Butter as a spread or substitute for butter in sandwiches, on steamed vegetables, and in omelets. While avocado isn’t quite a blank slate for flavor, it’s a great starting base to add spices. Spread Cumin Avocado Butter on pitas; dollop Herbed Avocado Butter onto grilled salmon or chicken; use Garlic Avocado Butter on toasted baguette slices topped with tomato; and spread Cayenne Avocado Butter on corn on the cob.

Wine recommendation: La Vis Ritratti 2005 Pinot Grigio from Trentino is crisp but has balancing acidity, making it versatile for pairing with the Avocado Butter in its many forms.

  • Basic recipe:
  • 1 ripe avocado, peeled and pitted
  • 1 scant tablespoon lemon or lime juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

If you like a little texture, mash by hand; if you prefer creamy, use a food processor or blender to purée. This recipe is great for using up very ripe avocados.

To prepare: Mash avocado with lemon or lime juice, salt, and pepper. Cover tightly and refrigerate or serve immediately. If desired, add any of the following:

1/8 teaspoon cayenne pepper
1 teaspoon fresh minced oregano or thyme
1 tablespoon fresh minced parsley, basil, or cilantro
1 clove minced garlic
1/2 teaspoon ground cumin

Published on July 7, 2010
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