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?This stuff will keep for up to three days in the refrigerator or a week in the freezer. A note on choosing avocados: the fruit should be heavy 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.This recipe first appeared in Season 9 of Good Eats.
ACTIVE TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
Yield: 8 ounces
Software
- 6 ounces ripe avocado meat, about 2 small specimens
- 1 tablespoon freshly squeezed lemon juice
- 4 tablespoons unsalted butter, at room temperature
- 1 clove garlic, minced
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons freshly ground cumin, toasted
- Kosher salt to taste
- Freshly ground black pepper to taste
Specialized Hardware
- Food processor
Procedure
- 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 3 days in the refrigerator or 1 week in the freezer.