Avocado Crema
By America's Test KitchenPublished on December 9, 2019
Time
10 minutes
Yield
Makes about ½ cup
Ingredients
½ avocado, pitted and chopped coarse¼ cup chopped fresh cilantro 3 tablespoons water 1 tablespoon lime juice 1 tablespoon organic plain low-fat yogurt Salt and pepper
Instructions
- Process all ingredients in food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste. Serve. (Crema can be refrigerated with plastic wrap pressed flush to surface for up to 2 days.)
Time
10 minutesYield
Makes about ½ cupIngredients
½ avocado, pitted and chopped coarse
¼ cup chopped fresh cilantro
3 tablespoons water
1 tablespoon lime juice
1 tablespoon organic plain low-fat yogurt
Salt and pepper
Ingredients
½ avocado, pitted and chopped coarse
¼ cup chopped fresh cilantro
3 tablespoons water
1 tablespoon lime juice
1 tablespoon organic plain low-fat yogurt
Salt and pepper
Ingredients
½ avocado, pitted and chopped coarse
¼ cup chopped fresh cilantro
3 tablespoons water
1 tablespoon lime juice
1 tablespoon organic plain low-fat yogurt
Salt and pepper
Why This Recipe Works
This sauce elevates a relatively mild dish and brings it to an entirely new level. However, sauces are often butter or mayo-based and high in saturated fat, and we often turn to convenient store-bought condiments that are loaded with sodium and sugar. This sauce uses avocado as the base and gets even more smooth texture from some low-fat yogurt.
Instructions
- Process all ingredients in food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste. Serve. (Crema can be refrigerated with plastic wrap pressed flush to surface for up to 2 days.)
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