AVOCADO BUTTER RECIPES

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AVOCADO BUTTER RECIPE | MYRECIPES



Avocado Butter Recipe | MyRecipes image

Although not a true butter, this creamy topping makes a great sandwich spread. It's also a terrific all-around topping for grilled and broiled items such as steak, fish, or chicken.

Provided by Vance Bagley, Orlando, Florida

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield Makes 1 1/4 cups

Number Of Ingredients 7

2 ripe avocados
1 tablespoon fresh lime juice
¼ teaspoon salt
? teaspoon garlic powder
? teaspoon ground red pepper
? teaspoon ground black pepper
¼ cup extra virgin olive oil

Steps:

  • Cut avocados in half. Scoop pulp into a food processor or blender.
  • Add lime juice and next 4 ingredients; process until smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream through food chute; process until smooth. Chill 1 hour.

BEST AVOCADO BUTTER RECIPE - HOW TO MAKE AVOCADO BUTTER



Best Avocado Butter Recipe - How To Make Avocado Butter image

Jazz up your toasts and much more with Avocado Butter from Delish.com.

Provided by Lena Abraham

Categories     side dish

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 4

1 medium ripe avocado
1/4 c. butter, softened to room temperature
Juice of 1/2 a lime
Kosher salt

Steps:

  • Place all ingredients in food processor and process until smooth and well combined. Serve immediately, or wrap in plastic and refrigerate until firm for sliceable butter.

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  • A melon baller works great to scoop out balls to place on the hot fish.
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This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with my Recipe #202691. but some people might want to use it with another fish or chicken recipe so I'm posting it on it's own. Prep time does not include refrigeration time.
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  • Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.
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  • 1. Place all the ingredients in a food processor and blend until smooth. 2. Transfer the mixture to a sheet of parchment paper and form it into a log shape. Take an end of the parchment paper parallel to the log and pull it over so it covers the top of the log. Take the edge of the parchment paper and tuck it under the log, trimming the excess paper if necessary, and roll the log so it is encased in parchment paper. Twist the ends of the paper to make a large "Tootsie Roll." Tighten the twists to pack the mixture together in the center if necessary. 3. Refrigerate the log until it solidifies, 3 to 4 hours. 4. To serve, simply unwrap the parchment paper and cut the log into slices. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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