Silky Avocado Sauce Recipes

AVOCADO CURRY RICE NOODLES WITH SHRIMP

Steps:

• Bring a large saucepan of water to a boil over high heat. Add the rice noodles and cook until tender, about 5 minutes. Reserve 1 cup of the cooking water. Drain the noodles and rinse with warm water.
• In a blender, combine the avocado, curry paste, lime juice, agave nectar, soy sauce and ½ cup of the cooking water. Puree until smooth, adding more cooking water as needed to form a smooth, pourable sauce.
• Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, 4 to 5 minutes.
• Add the garlic and ginger, and cook for 30 seconds.
• Stir in the avocado curry sauce, shrimp and red bell pepper. Cook, stirring occasionally, until the shrimp are just cooked through and the peppers are tender, 3 to 4 minutes.
• Add the rice noodles and toss to coat with the sauce.
• Serve.

FISH (PACIFIC COD) & AVOCADO SAUCE

Steps:

• Preheat oven to 350ºF.
• Pour lemon juice over fish in a glass baking dish.
• Brush fish with a bit of olive oil.
• Sprinkle with pepper, salt, cumin, cajun seasoning and paprika to taste.
• Bake for 25 to 30 minutes or until fish flakes easily when tested with a fork.
• Serve with your favorite sides such as rice and mixed veggies.
• Mash Avocado and combine all other ingredients.
• Mix well and refrigerate until fish is done.

AVOCADO CREMA

Steps:

• Add the flesh of the avocados and the remaining ingredients to a blender or food processor fitted with the blade attachment and blend until smooth and pureed.
• Serve right away or transfer to an airtight container with a layer of plastic wrap across the surface of the sauce until ready to serve.

SPICY AVOCADO SAUCE

Steps:

• Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

AVOCADO HOLLANDAISE

Steps:

• Place avocado and lemon juice in a blender. Process to a smooth paste.
• Pour in hot water. Process again.
• With the blender 'on', drizzle with olive oil. Process to make smooth paste.
• Season with salt and pepper.
• Serve with grilled steak, fish or poached eggs.

AVOCADO HOLLANDAISE

Steps:

• Pour 1cm of water into a large cold pan. Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top. Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through. Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water. Bring to the boil while you pick half the tarragon leaves into a blender. Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk. Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection. Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves.
• Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil. Serve with lemon wedges, for squeezing over.

AVOCADO CREMA RECIPE

Steps:

• Place all ingredients into a blender or food processor.
• Blend or process until smooth. Taste and add more salt or lime juice, to taste.
• Transfer to an airtight container and refrigerate until ready to use.

SILKY AVOCADO SAUCE

Steps:

• Add all the ingredients to a blender. Put the blender on a low setting and gradually increase the speed. Blend on high for about 20 seconds. Taste the sauce and adjust the flavor by adding more seasoning or lemon juice. Pour the sauce through a strainer into a small bowl. Cover and refrigerate until ready to serve. If you want a warm sauce, gently heat it in a small saucepan over low heat.

AVOCADO PESTO PASTA

Steps:

• Add all of the ingredients for the pesto, minus the oil, to a food processor or high-powered blender. Pulse until everything is finely chopped and begins to form a paste.
• With the food processor or blender running, slowly pour in the oil. Continue to pulse until smooth.
• Bring a large pot of water to a boil. Add a pinch of salt to the water. Cook the pasta as per the directions on the package. Strain the pasta.
• Add the cooked pasta and pesto to a large mixing bowl and toss until the pasta is evenly coated in the pesto. Garnish with fresh basil, parmesan cheese and red pepper flakes before serving.