How To Make Avocado Butter Recipes

AVOCADO BUTTER RECIPE

Avocado Butter Recipe image

This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It's excellent in a sandwich, spread on toast or mixed into other dishes.

Provided by Valentina K. Wein

Time 10m

Number Of Ingredients 6

Ingredients

1 (approximately ½ pound) avocado ((ripe, but not over ripe))
½ cup unsalted butter, (softened to room temperature)
1½ teaspoons lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper

Steps:

Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, though with a bit more work you can use a fork. Mix in the lemon juice, cumin and salt. Season to taste with the pepper. (Here's How to Season to Taste.)
You can use the butter at room temperature or you can solidify it in the refrigerator.

Nutrition Facts : Calories 147 kcal, ServingSize 1 serving

AVOCADO COMPOUND BUTTER

Avocado Compound Butter image

Provided by Alton Brown

Time 3h10m

Yield approximately 8 ounces of butter

Number Of Ingredients 7

Ingredients

6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Steps:

Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.

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Add all of the ingredients to a food processor or high-speed processor and blend until super smooth. Scrape down the sides as you go to ensure the mixture is consistent.
You can use the mixture immediately for a whipped soft consistency. Alternatively, spoon the mixture onto a sheet of parchment paper or cling film. Carefully shape into a log, making sure there are no air bubbles. Then wrap at the ends like a Christmas cracker.You can also scoop it into an airtight container. If doing so, add a layer of clingfilm over the top, touching the surface of the avocado butter - this will help to stop it browning for longer.
Store the avocado butter covered tightly in the refrigerator and aim to use it within 3-4 days. It will usually last up to a week but will begin to brown before then (it's still okay to use at this point, it's just not as "pretty").You can also freeze the butter. I haven't done this before, but I imagine it would be okay for up to 1-month at-least.

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