Avocado Sauce

Avocado is a fruit, but it has an oily pulp with an almost neutral taste, which is why it is often used to make savory dishes. It is not only added to salads, but also made from it mixtures for sandwiches, seasonings for main dishes. Avocado sauce is suitable for meat, fish, chicken, and vegetables, you just need to find the right recipe. Any dish served with avocado liquid seasoning will look elegant and original, even simple cutlets can turn this sauce into a dish worthy of a festive table.

Cooking Features

The technology of cooking the sauce, which is based on the avocado pulp, may be different, it depends on the specific recipe. However, this process cannot be called complex. Knowing and taking into account several important moments, even an aspiring cook will successfully cope with the task.

For the preparation of sauces use the flesh of ripe, but not overripe avocado fruits. To do this, it is important to choose them correctly. It is difficult to determine the degree of ripeness of this fruit by the color of the peel. It depends on the variety and can be from bright green to dark green-brown, almost black. To determine whether the fruit is ripe before you, you need to touch it. Immature fruits are hard. Ripe fruit moderately soft and elastic. If the fetus is overwhelmed, it will become quite soft. Immature fruit will not be able to knead with a fork, as is usually done when preparing avocado sauce. Over-grown fruits have a rancid taste and are no longer suitable for cooking any dishes at all.
If you purchased fruit that have not yet had time to ripen, you should not be upset. If the fruits are wrapped in paper and left in a dark place, they will ripen in a few days.
To extract the pulp, the avocado is washed, dried with a napkin, cut in half around the stone and separated, receiving two pear-shaped halves. In one half there will be a large bone that should be removed. After that, the pulp is removed from the halves with a spoon, leaving only the peel. Next, the pulp is mashed or ground in a blender along with other components of the liquid seasoning.
After extracting its pulp from an avocado, it is recommended to sprinkle it with lemon juice so that it does not darken, becoming less appetizing.
Heat treatment, especially long-lasting, can adversely affect the organoleptic qualities and beneficial properties of avocados, so sauces are usually made from raw fruits. However, other products that make up the seasoning are sometimes thermally processed to better reveal their taste.
If tomatoes are included in the avocado-based sauce, they must be peeled before chopping. To do this, the fruit is cut crosswise, lowered into boiling water for 2 minutes, then transferred with a slotted spoon into a container filled with cold water. After such a bath, the tomatoes are cleaned very easily and quickly.

The most famous sauce, in which avocado plays a leading role, is Mexican guacamole, but there are other variations of liquid seasoning from this unique fruit. Even the pickiest gourmet will be able to choose an option to taste.

Guacamole Sauce

Composition:

avocados - 0, 4 kg;
lime - 0, 5 pcs .;
chili pepper - 1 pc .;
fresh cilantro or parsley - 50 g;
shallot or salad - 50 g;
salt - to taste.

Method of preparation:

Wash the pepper, cut it in half lengthwise, remove the seeds and partitions, as they are too sharp to add to the sauce.
Pepper pulp as much as possible chopped with a knife.
Wash the herbs, shake off the water, and place on a napkin. The fabric absorbs water, making the greens dry faster.
Tear off the leaves from the branches - only they will be needed for the sauce. Throw the twigs.
Finely chop the leaves of cilantro or parsley, salt and remember with a wooden spoon so that the greens make juice. This will make the sauce more fragrant.
Wash the avocados, blot them with a kitchen towel. Cut the fruit in half, remove the bones from them. Spoon remove the pulp from the halves of the fruit.
Slice the onions as small as you can.
Avocado pulp carefully mash with a fork or mash with a blender.
For the resulting puree, squeeze the juice from half of the lime, mix.
Add chopped vegetables and herbs, mix again.

Guacamole sauce is suitable for meat and fish dishes. It has a spicy taste, like many other Mexican dishes.

Avocado Mayonnaise

Composition:

avocados - 0.2 kg;
chicken egg - 2 pcs .;
olive oil - 0, 25 l;
grape vinegar (6%) - 20 ml;
salt - to taste.

Method of preparation:

Wash, cut the avocado. After removing the bone, remove the fruit pulp with a spoon. Mash it with a fork or mash it with a blender.
Wash the eggs, better with soap. Smash them in a bowl.
Add vinegar to the eggs, add salt. Beat them with a mixer.
Continuing to beat the egg mass, gradually add olive oil.
After the mixture has acquired the consistency of mayonnaise, combine it with avocado mash and whisk again.

The sauce made according to this recipe can replace mayonnaise for cooking any dishes with it, but it is more suitable for salad dressing.

Avocado Tomato Sauce

Composition:

avocados - 100 g;
tomatoes - 150 g;
red onion - 30 g;
garlic - 2 cloves;
fresh dill - 20 g;
salt - 3-4 g;
black ground pepper - 2-5 g;
olive oil - 40 ml.

Method of preparation:

Tomato, having made an incision, problanshiruyte a couple of minutes in boiling water, cool, put it in a container with cold water, and peel off the skins.
Cut the tomato in half with a small spoon and remove the bags of seeds.
Cut the remaining flesh into small pieces and place in the blender jar.
Onion, freeing from the husk, cut into small pieces and send to the tomato pulp.
Remove the right amount of pulp from the avocado fruit, send it to the rest of the ingredients.

Squeeze the avocado garlic, add the finely chopped dill, salt and pepper. Water the products with vegetable oil.

Turn on the unit and turn the contents of its container into a homogeneous mass.

Before serving, let the sauce stand for 30 minutes, removing it in the fridge at that time. This version of the sauce is considered universal, but it is best in harmony with appetizers of pork and poultry meat, as well as with vegetable dishes.

Avocado Fish Sauce

Composition:

avocados - 0, 2 kg;
soft cheese - 100 g;
cognac - 20 ml;
lemon juice - 10 ml;
salt, a mixture of peppers - to taste.

Method of preparation:

Remove the avocado pulp from both halves of the fruit, mash it with a fork.
Add soft cottage cheese, mash the products together.
Add brandy and lemon juice, add salt and pepper. Beat the products with a mixer or blender, turning them into a homogeneous composition.

Cognac for making sauce should be used in quality. If the seasoning is eaten by children, then the alcohol component can be dispensed with, but the sauce will come out a little thicker.

Avocado Pasta Sauce

Composition:

avocados - 0, 2 kg;
lemon - 0, 5 pcs .;
olive oil - 40 ml;
hard cheese - 50 g;
garlic - 1 clove;
capers (optional) - 20 g;
salt, black pepper powder - to taste.

Method of preparation:

Wash, cut the avocado. Remove the pulp from it, at the same time removing the bone.
Place the pulp in a bowl and carefully mash with a fork.
Finely rub the cheese, pour it over to the avocado.
Cut the capers into small pieces if you decide to use them. Send it to cheese and fruit pulp.
Add garlic, salt, pepper and juice squeezed from half a lemon to crushed foods. Add olive oil to them.
Stir the products thoroughly with a spoon so that the mass is as homogeneous as possible.

The sauce is added to hot, freshly cooked pasta, and immediately mixed products. Only then will the dish come out really tasty and appetizing.

Avocados can be used to prepare several variations of the sauce, including the world-famous guacamole, which relates to Mexican cuisine. Such liquid seasoning will suit almost any dish.

Comments (0)