Avocado Compound Butter

Avocado Compound Butter

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.” 

Avocado Compound Butter

  • 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
  1. Peel and pit the avocados. Situate all ingredients in the bowl of a food processor and process until well combined.
  2. Spoon the mixture onto a sheet of parchment paper and shape into a log.
  3. Refrigerate for 3 to 4 hours. Slice and serve with grilled fish, chicken or corn on the cob.
  4. Store for up to three days in the refrigerator or a week in the freezer.


Add yours
  1. 2

    James –
    Love your comment. Everyone wants to complain about something…why now food? I frozen the butter. Slice it and use on grilled seafood or meats!

  2. 4

    You had me up until step 4. You’re talking over 1,000 calories of spread-stuff. If it only keeps for a few days or a week, it means I’m going to throw most of it out. Maybe I’ll save the idea for some time I’m having a party.

    • 5

      For the person who thought it made too much – why not just halve the recipe? Easy to do and then you don’t miss out on the amazing avo-butter!! I think the basil addition is going to be amazing! Making today.

  3. 6
    Debra Simms

    I’ve been making this for a while, but since I don’t like cilantro I usually substitute parsley. About two weeks ago I started making it then realized I was out of parsley. I subbed basil. Wow. Just Wow.

    • 8

      There are very few recipes etched in stone, this one is not. If recipes are not used and experimented with, no new recipes are created. Put some diversity in your cooking.

  4. 14

    the cumin you mention doesn’t say “cumin seeds” but the description says “toasted and ground” Did you mean cumin seeds, toasted and ground? Can cumin be purchased like this? I have ground cumin in a spice jar but it doesn’t say toasted. If you mean seeds, how do you grind them? meaning what kitchen tool do I need? Thank you.

    • 15
      Valerie Cudnik

      Heat a skillet. Add the whole cumin seeds and toast over medium-high heat, shaking the pan now and then so they don’t burn. When they give off a nutty smell, take them off the heat. Let them cool for a few minutes, then grind. I have a dedicated coffee grinder for spices. You could also use a mortar & pestle. (I actually use these in several recipes I make, so I do a few tablespoons at a time.

  5. 16

    If in a pinch I don’t have cilantro, I have taken the leaves off of celery stalk. It has a bit of the same flavor, but not the same strength.

    So if you have to use celery leaves in a pinch for cilantro, I would at least go with 1.5 the amount. My wife doesn’t like cilantro either and I made this recipe with celery leaves and she absolutely loves this.

    Hopefully my suggestion helps.

    • 18
      Johanna Boers-Yarbrough

      I’ve found that for a cilantro substitute you can combine parsley, tarragon and dill. The recipe I found a long while ago and never since said a 1:1:1. I’ve found using half the tarragon will do. I usually chop it according to the ratios visually and mix, smell it and then adjust accordingly.

  6. 19

    Is the cilantro necessary or is there a substitute? Cilantro tastes like soap to me (I’m part of that 10% of humanity).

  7. 22

    Watched the actual Good Eats TV episode on this Avocado butter and he says it will keep in the refrigerator for up to two weeks, longer in the freezer, which is correct?

    • 23

      Hi! They are both correct. If you put the butter in the refrigerator side, it will keep for up to two weeks. If you put it in a freezer, it last a while longer.

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