Avocado Sauce: Best Recipes and Cooking Secrets

Avocado, or as this fruit is also called, Perseus American grows in South America and Mexico.Today, it is also successfully grown in warm regions of Europe. The shape of the fruit resembles a pear. The rind can be smooth, slightly wrinkled, sometimes mastoid, and its color varies from light to dark green. In appearance, the surface may resemble the skin. The flesh is very tender, soft, light green. Inside is a solid brown bone.

This fruit plant is widely saturated with numerous vitamins and minerals that will make the food not only tasty, but also incredibly useful. Fruits can be eaten raw, but increasingly they are used as a base or savory addition to various dishes.

The sauce, prepared on its basis, is not only an excellent addition to your culinary masterpieces, but also a source of useful vitamins. Thanks to its taste, it can become a worthy substitute not only for sauces, but even for pate!

Perseus American brings the body invaluable benefits, saturating it with vitamins and trace elements. Having a beneficial effect on human organs, it also acts as a leader in the fight against the signs of aging. French scientists have taken his oil as the basis for a drug that helps fight periodontal disease, arthrosis and scleroderma. The elderly take this drug in the treatment of eczema and calcium deficiency.

The use of fruit is also invaluable for the digestive system. Due to the absence of sugar and fat in the composition, it is often introduced into the diet.

The oil of this fruit plant is also widely used in cosmetology.

• The composition includes polyunsaturated fatty acids, which have a beneficial effect on the cardiovascular system, as well as help to improve memory.
• Potassium increases the body's stress resistance and normalizes water-salt balance. Moreover, doctors recommend this fruit to hypertensive patients.
• Copper and iron, which are included in the composition, contribute to normal blood formation and blood circulation.
• Oleic acid breaks down the accumulated cholesterol in the blood and serves as an obstacle to its formation.
• Potassium, sodium, phosphorus, manganese and magnesium are also present in sufficient quantity.
• Vitamins of groups A, B, C, E, PP and D are also present in this fruit, which indicates its indisputable benefit.

The sauce made from avocado will be a great addition to various snacks, to fish and meat dishes. He will also make a unique taste of salads with chicken, tuna, onions and shrimps, and chocolate cream made with the addition of this fruit will be a boon in your culinary experience.

In order for your dishes to acquire exquisite taste and aroma, you need to properly approach the choice. In this case, the best option would be fully ripe, but not overripe fruit. Immature pulp will be firm and tasteless, and overripe pulp will be oily and friable. Here are some tips to help you choose:

• Pressure The surface must be hard, and a small dent is formed on it by pressing it with a finger.
• If you have acquired an immature fetus, it can be brought to the desired state at home. Just put the avocado in a paper bag with a ripe apple or banana. After 1-2 days, the fruit will ripen completely. It's all about ethylene, which is contained in apples and bananas and, standing out, contributes to the rapid ripening of fruits that are nearby.

Here are the best recipes, based on this fruit plant. Try it and you will be pleasantly surprised by the taste of your new culinary creations.

This creation of Mexican chefs is the most famous of vegetable sauces and it is quite possible to use it instead of mayonnaise. For its preparation should use very ripe fruit.

Ingredients:

• avocado;
• cherry tomatoes or a small ripe tomato;
• garlic;
• lime juice;
• parsley (to taste);
• olive oil.

Cooking:

• Fruit cut in half and remove the bone, remove the pulp with a spoon. Peel should be left to serve the dish.
• Mash the pulp or whip in a puree and pour lime juice so that the finished product does not darken.
• Skip peeled garlic through a press and put in the mixture.
• Tomatoes finely chopped and mixed with the bulk.
• Add chopped greens.
• Grind the whole mixture thoroughly, salt and season with oil.

When everything is ready, keep the mixture in the refrigerator for 10–15 minutes and serve it to the table.

This option will be a great addition to any side dish and will fully replace mayonnaise, and cooking will not take much of your time.

Ingredients:

• 1 ripe fruit;
• garlic clove;
• juice of one lemon;

• half a tablespoon of white wine vinegar (optional);
• 3-4 cups of olive oil;
• pepper (to taste);
• salt (to taste).

Cooking:

• Peel the fruit.
• Pulp, vinegar and lemon juice combine and beat with a blender, salt and pepper.
• Add olive oil to the mixture and beat again in a blender.

Perfect for salad dressing.

Ingredients:

• avocado;
• water (the amount depends on the desired consistency);
• olive oil;
• celery;
• parsley;
• lemon juice;
• onions or garlic.

Preparation: you just need to mix all the ingredients and beat them in a blender.

Excellent option for breakfast or a light snack.

Ingredients:

• ripe avocado fruit;
• bread (gray or black - optional);
• salt;
• ground black pepper (to taste).

Preparation: peeled pulp should be kneaded with a fork. After salt and pepper. Put a lot on bread and bon appetit!

Ingredients:

• A small amount of fresh onion feathers
• half a lime or lemon;
• 3 avocado fruits;
• 2 heads of garlic;
• salt (optional).

Cooking:

• From the fruit, remove the bone and get a spoonful of pulp. Drizzle with lemon juice.
• Knead the pulp in a puree, salt.
• Finely chop or skip peeled garlic through a press.
• Wash the onions and chop finely.
• Combine all components and mix thoroughly.

Ingredients:

• 3 avocado fruits;
• 1 lime or lemon;
• 1 hot chili pepper;
• Bulgarian red pepper.

Cooking:

• From the fetus, remove the bone and get a spoonful of pulp. Drizzle with lemon juice.
• Pulp turn into a puree, salt.
• Wash two types of pepper, remove seeds and finely chop them.
• Stir the mass thoroughly and serve.

This version includes the classic recipe, which is complemented by hot pepper and corn chips.

Ingredients:

• 80 grams of cilantro;
• 1 lime (lemon);
• chili peppers;
• 2 avocado fruits;
• 4 cloves of garlic;
• salt (to taste);
• fresh mint and corn chips (for serving).

Cooking:

• Fruit peel and get the bone.
• Pour the pulp with lemon juice.
• Pulp grate on a medium grater.
• With cilantro washed, tear off the leaves and put them in a blender.
• Send peeled garlic there.
• Add the juice of half a lemon and grind until smooth.
• Grated avocado rubbed into a blender, salt and grind to a state of mousse.
• Chili cut into thin slices.

Put the prepared sauce in salad bowls. Put a small amount of chili pepper, fresh mint and corn chips on top.

Ingredients:

• 200 grams of avocado pulp;
• 200 grams of sour cream 15 or 20% fat;
• 3 pods of fresh garlic leaves;
• 3 sprigs of fresh dill.

Cooking:

• Combine sour cream and pulp. Beat thoroughly. The volume of the mass should increase by about a quarter.
• Greens thoroughly washed, dried and finely chopped.
• In the mass with sour cream add chopped greens. If desired, you can salt.

Ingredients:

• half of ripe fruit;
• 1/3 of fresh zucchini;
• 1–1.5 tsp lemon juice;
• half a clove of garlic;
• a small bunch of parsley;
• water (the amount depends on the desired consistency);
• salt (to taste).

Cooking:

• Remove the pulp with a spoon.
• Zucchini with peel coarsely chopped.
• Put avocado, zucchini, juice, garlic, greens and lemon juice in a blender.
• Add a small amount of water (approximately 50–70 ml).
• Beat the contents in a blender until the consistency of a thick cream.
• If the water is not enough, you can add more and serve to the table.

Ingredients:

• 2 avocado fruits;
• garlic clove;
• shallot, small bunch;
• juice from one lemon;
• a quarter cup of olive oil;
• ground black pepper and salt (to taste).

Cooking:

• Fruit peeled.
• Place pulp, finely chopped garlic, chopped onion, lemon juice and olive oil in a blender. Beat thoroughly.
• When the spaghetti comes to readiness, drain the water out of them (half a cup should be left). When the water has cooled slightly, add the sauce.
• Put the finished spaghetti on a plate. Thoroughly mixed sauce pour the pasta.
• At the end of the dish should be sprinkled with salt, pepper and parsley.

Ingredients:

• 1 ripe avocado fruit;
• 1 tsp. salts;
• 2 garlic cloves;
• 125 ml of cream;
• 2 tbsp. l finely chopped basil.

Cooking:

• Peel the fruit, pulp through a sieve.
• Pour half a teaspoon of salt.
• Add garlic gruel.
• Whip cream to a creamy consistency.
• Combine all the ingredients and add basil.

Ingredients:

• hummus - 400 g;
• ripe avocado - 2 pcs .;
• olive oil - 3 tbsp. l .;
• tahini - 1 tbsp. l .;
• freshly ground black pepper;
• salt;
• cumin (at the tip of a tsp);
• finely chopped cilantro - 1–2 tbsp. l .;
• flakes of red pepper.

Cooking:

• Hummus and tahini placed in a blender and beat until a mass of uniform consistency. Salt and pepper (optional).
• Combine with cumin and avocado. Stir until a creamy mass is formed.
• Optionally, you can add olive oil, cilantro and flakes of red pepper.

The product is served with noodles or chips.

Guacamole should be eaten immediately after preparation. Otherwise, the product will oxidize and become unsuitable for human consumption. The maximum shelf life in the refrigerator is 24 hours.

In the next video, see the recipe for avocado guacamole sauce.