Avocados are and always have been my favorite fruit. And while I could eat guacamole forever, my favorite application is actually avocado butter. It’s a compound butter that makes a fabulous finish for grilled meats, fish and especially corn on the cob. So why not up the flavor and nutrition ante by subbing out some of that cow stuff with avocado?
Choosing avocados: Avocados should be heavy in size, and relatively blemish-free. The level of maturity you seek depends on when you plan to consume them. If you need to keep them for two to three days, buy them as firm as you can. I prefer this scenario because hard fruits are less likely to have suffered bruising.
Fun fact: Avocado comes from the Aztec word ahuacatl meaning … “testicle.”
- 6 ounces ripe avocado meat, about 2 small specimens
- 1 tablespoon lemon juice, freshly squeezed
- 4 tablespoons unsalted butter, at room temperature
- 1 clove garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons cumin, freshly toasted and ground
- Kosher salt to taste
- Freshly ground black pepper to taste
- Peel and pit the avocados. Situate all ingredients in the bowl of a food processor and process until well combined.
- Spoon the mixture onto a sheet of parchment paper and shape into a log.
- Refrigerate for 3 to 4 hours. Slice and serve with grilled fish, chicken or corn on the cob.
- Store for up to three days in the refrigerator or a week in the freezer.