Avacado Cream Sauce

Wednesday, August 25, 2010

2 avocados, halved, pitted and chunked

1 clove garlic, quartered

2 tablespoons fresh chives, chopped

1 tablespoon fresh cilantro, chopped

1/2 tablespoon fresh tarragon, chopped

1 juice of half a lime

2 tablespoons butter

1/4 cup light cream

1) In a food processor use the chopping blade and puree the avocado, garlic, herbs and lime juice.

2) melt the butter in a good saucepan set over low heat. Stir in the avacado puree mixture and cook over low heat until heated through. Stirr occasionally to make sure it doesn’t lump.

3) Add the cream and heat some more, but make sure not to boil. When it’s heated through add salt to taste and serve.

This works REALLY nice with white corn chips as well as over tacos. Mix in a little salsa for a good spicy jolt.

Also, you can play with the processing time and blades to make it smoother or chunkier so you can add it to your guacamole recipes.


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