Thick Guacamole Cream Sauce with Avocado and Sour Cream
Guacamole - a thick sauce made from avocado pulp with various additives. This mexican cold appetizer supposedly has Aztec roots. Once the Spanish conquistadors called guacamole oil of the poor. There are an incredible variety of recipes that differ in the composition of the ingredients and the degree of grinding. Prepare sauces with tomatoes, garlic, hot and sweet peppers. In this recipe, we prepare a pasty guacamole cream sauce, which is ideal for meat dishes, salads and even sandwiches. The paste is thick and creamy, does not crack. For cooking, choose the ripe fruits so that their flesh is soft, oily and tender, this is the secret to success!
- Time for preparing: 15 minutes
- Servings Per Container: 4-5
Ingredients for Guacamole Cream Sauce with Avocado and Sour Cream
- 3 ripe avocados;
- 35 g fatty sour cream;
- 50 ml of extra virgin olive oil;
- 7 g of sea salt;
- 1 lemon
- a bunch of fresh cilantro;
- black pepper to taste.
The method of preparation of guacamole with avocado and sour cream
To prepare guacamole, rinse the avocado fruits with cold water, cut in half. We apply the knife blade to the bone, press, so that the blade cut into the bone and easily get it. We also peel the remaining fruits from the peel and seeds.
Remove the pulp with a spoon, transfer to a high glass of blender. If the fruit, and an avocado is a ripe fruit, then the pulp is easily taken out with a spoon, like cream cheese from a jar.
The avocado pulp oxidizes very quickly in the air - it darkens easily, looks unappetizing, and instead of bright green, acquires a brownish color. To prevent this from happening, immediately pour plenty of lemon juice over the pulp. Squeeze the juice from a whole lemon, filter, pour into a glass on an avocado. I store sliced lemons in a hermetically sealed jar, adding a pinch of salt and sugar to them, as a result there is always lemon juice for cooking experiments.
Add fat sour cream and sea salt. The amount of sea salt in this guacamole recipe - to taste, you may need a little more or a little less, depending on the size of the fruits and taste preferences.
Pour in a glass thick olive oil of the first cold-pressed Extra Virgin variety.
Rinse fresh cilantro with cold water, cut off the leaves from the stems, add to the rest of the ingredients. I advise you to use stems and roots of cilantro for cooking soups and cooking meat dishes.
Thoroughly grind the ingredients with a submersible blender to make a homogeneous, thick and creamy mass. The finished guacamole cream in consistency resembles a good homemade mayonnaise.
Guacamole is ready, you need to use it immediately, because, despite the presence of lemon juice, over time it still gets a little darker, although it does not affect the taste in any way. Therefore, I advise you to pre-select dishes to which guacamole cream is suitable. It can be a salad, sandwiches or sandwiches.
By the way, this cream in itself is also very tasty with a slice of fresh bread, for example, with homemade baguette or chabatta.