Avocado Cream / Guacamole
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 avocado (s) (organic), ready to eat
- 2 cloves garlic)
- 1 tablespoon, leveled crème fraîche or sour cream
- 0.5 teaspoon ½ mustard, medium hot
- 1 pinch cayenne pepper
- 2 dashes lemon or lime juice
- 2 pinches salt
Print Recipe
Pin Recipe Instructions
- Halve the avocados, remove the stone, remove the pulp with a teaspoon and press as finely as possible with a fork. Press the garlic cloves or dice them very finely and add them. Also add the mustard, crème fraîche and lime juice and stir well. Season to taste with salt and a little cayenne pepper.
- Tips:
- This guacamole is also extremely popular with my children because of its mild, unobtrusive, yet aromatic taste. I therefore prefer the small, dark organic avocados because they are usually ready to eat and also taste less watery. The aroma is simply more intense.
- The crème fraîche gives the dip an appetizing light green color, a pleasant freshness and, just like lemon or lime juice, protects against early browning when standing for a long time. Browning can also be avoided by placing cling film directly on top of the cream.
- The amount of salt and cayenne pepper are of course always a matter of taste, as is the number of cloves of garlic.
- This recipe is suitable as a dip with bread, with meat, vegetables or as a small starter!
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