The Best Homemade Avocado Seasoning Sauce – Mel’s Kitchen Cafe

This best homemade avocado sauce recipe makes the best ratio of avocado to acidity to salt. Plus, learn the best kitchen tools to make it!

Just the right balance of flavor is key to the best avocado sauce ever. Keep reading for a lot of tips and many additional suggestions!

Homemade avocado sauce flavor ratio

I made a lot of homemade avocado sauce. This is one of our favorite snacks and is a go-to dish for a year-round meal or a summer barbecue. I don’t want to brag, but my homemade guac is Really good.

This is not Rocket Science! But I’ve learned the perfect ratio of avocado sauce. That’s what I do. ⤵️

With this basic recipe, you can add or reduce the recipe to the content inside! If you think, “What the hell is it?” – Don’t worry, I have a lot of add-in suggestions below.

I do have delicious guacamole in Mexican and some Mexican-American restaurants made with mortar and pestle (Molcajete), a very traditional way to make guacamole.

But at home, my favorite tool for making homemade avocado sauce without mortar and pestle is a pastry mixer.

This may sound unusual, but this handy crafting tool is perfect for achieving the perfect consistency of homemade avocado sauce! The tip of the pastry mixer mash the avocados without burning them into a paste. You can be sure you want cunt or smooth ones for guac!

If you don’t have a pastry blender or Molcajete, two forks will fix the problem.

Homemade avocado sauce add-in

If you like avocado sauce, here are some loading suggestions:

• Dice red onion, yellow or green onion
• Dice tomatoes
• Chopped fresh coriander
• Chopped jalapeno
• Cumin, chili powder or other seasonings

Add these ingredients to the guacamole or mash the ends or ends of the avocado so that the flavor and juice of these ingredients can be more fully integrated into the avocado guacamole (rather than just stirring at the end).

How to prevent the avocado sauce from turning brown

There are a lot of suggestions on how to prevent the avocado sauce from turning brown. I think I’ve tried all of it.

I personally don’t recommend covering the avocado sauce with water (when I do this, it certainly affects the texture of the guacamole even after pouring it in) or putting the avocado pit into the center of the avocado pit (Guac will still turn brown – this seems to be a tip for the old old man’s story type).

If there are small brown spots after exposed to wild rivers, gently scrape them off or stir them into avocado sauce – the brown drill bit will not affect the taste.

One year ago: Hot Gummies Pudding Cake {9×13 Inch Pot}
Two years ago: Triple Berry Rhubarb Pie
Three years ago: Vineyard Chicken and Pasta Salad
Four years ago: Filled with fresh basil and sweet corn cob green salad
Five years ago: Amazing roasted pork and green salad
Six years ago: Lemon Swig Sugar Cookies and Sacred Lemon Frosting {Don’t roll or cut out! }
Seven years ago: Instant Pot Pasta
Eight years ago: My Favorite Brownie Recipe {A Dark Dark Chocolate Brownie Cake}
Nine years ago: Peanut Butter Chocolate Mousse Brownies
Ten years ago: Banana sticks, brown butter frosting

The best homemade avocado sauce

yield: 8 Serve

Preparation time: 15 minute minute

Total time: 15 minute minute

Avocado Seasoning Sauce:

• 2 Medium Ripe avocado
• 2 to 3 teaspoon Fresh lime juice (about 1/2 of small lime)
• ¼ teaspoon salt
• Pinch black pepper
• 1 Small Clove garlic, chopped or 1/4 teaspoon garlic powder

Additional ideas:

• Cut red onions, yellow onions or green onions (or chives)
• Dice tomatoes (I like them to be cut into small)
• Chopped fresh coriander
• Chopped jalapeno
• Seasonings like cumin, chili powder and other seasonings.

• Cut the avocado in half and remove the pit (see note). Place the meat oop into a medium bowl.

• Add lime juice (if you want a mild lime flavor, add a smaller amount, and if you prefer a stronger lime flavor), salt, pepper and garlic (if using).

• Mash the avocado using a pastry blender or two forks to achieve the desired consistency.

• If you add other additional ingredients, add them to the middle or end of the mashed avocado so that the flavor and juice of the ingredients can be completely incorporated into the avocado sauce.

• Taste when needed and add additional salt, pepper and lime juice (important)!

• Service now (see storage instructions).

This recipe is easy to double or double (or expand exponentially).
Remove avocado pits: Flip the avocado, make the pit face to face, and press the thumb against the back of the avocado skin and place the pit underneath with the rest of your fingers.
storage: If you eat it later, apply the avocado sauce in a very even container and wrap it directly on the entire surface by plastic. After serving, if some avocado sauce turns brown, gently scrape off the brown spots or stir it into the rest of the mixture (no taste affected).

author: Mel

course: Appetizers, side dishes

gourmet food: Mexico

method: No baked

Serve: 1 Service (1/8 of the recipe),,,,, Calories: 81KCAL,,,,, carbohydrate: 4g,,,,, protein: 1g,,,,, Fatty: 7g,,,,, Saturated fat: 1g,,,,, sodium: 76mg,,,,, fiber: 3g,,,,, sugar: 0.4g