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.


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    • 5

      I was going to post a similar question sense I can not have dairy either. There are butter substitutes that are oil based. I really like the brand earth balance which is actually dairy free (most margarines are not dairy free). I was wondering if there was a better way or better substitute for butter or even one using the avocado oil he mentions in the episode about avocados? Basically what has been your uses?

  1. 7

    Just a quick note: Since Mr. Brown says this can stay for up to a week in the freezer, an idea is to scoop out individual tablespoons into a silicone ice cube tray or place on a cookie sheet before freezing. This allows you to get as little or as much as you need for recipes without having to thaw the entire log.
    I suggest silicone because a regular plastic ice cube tray might make removal of the frozen butter difficult.

  2. 12

    I will be interested how this sets up. It’s like thick soup right now. Doubt I’ll have a nice roll like the pic! But hopefully I will have the consistency. Flavor is great!

    • 19

      except that worked. It clearly does not want me to reference websites in anyway. But, if you’re interested in CALORIE COUNT and a way to do RECIPE ANALYSIS, I’m sure you’ll figure it out.

    • 24

      I ran the first 4 ingredients (wasn’t terribly concerned about miscellaneous spices) through a calorie calculator and got the following for an entire recipe:
      762 calories, Calories from fat 714
      Total fat: 79.4g (122% DV) Saturated fat: 36.3g (181% DV) Trans Fat: 0
      Cholesterol: 122mg (41% DV) Sodium: 341mg (14% DV) Potassium: 870mg (25% DV)
      Total carbs: 16g (5% DV) Dietary Fiber 11.5g (46% DV) Sugars 1.2g
      Protein: 4.0g
      Vitamin A: 33% Vitamin c: 42% Calcium: 4% Iron: 6%

      Clearly, you don’t want to eat it all in one sitting, but assuming you can get at least 8 Tb out of each recipe (which you kinda have to), it’s way healthier and less caloric than butter.

  3. 28

    I can’t wait to situate all of the ingredients in my mouth ! Alton you have done it again!!

    I make your crepe recipe all of the time. Hubby loves them stuffed with a creamed spinach with a welsh rarebit type cheese sauce on top.

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