Ingredients
- 1 medium (approx. 5.3 oz / 150g) ripe Hass avocado
- 2 tbsp (30ml) fresh lime juice (juice of approx. 1 lime)
- 1 clove (approx. 0.18 oz / 5g) garlic, peeled
- 1 tbsp (15g) Dijon mustard
- 0.5 tsp (1g) freshly ground black pepper
- 0.25 tsp (1.5g) fine sea salt
- 2 to 4 tbsp (30ml to 60ml) extra-virgin olive oil (adjust based on desired consistency)
- Ripeness is Non-Negotiable: For a truly silky texture, your avocado must be perfectly ripe (yields slightly to gentle pressure). If the avocado is firm or stringy, the sauce will be grainy rather than smooth.
- Stream the Oil Slowly: If you are thinning this out for a dressing, don't dump all the olive oil in at once. With the motor running, pour the oil in a slow, steady stream. This helps emulsify the mixture, creating a lighter, airier texture that holds together better.
- Tame the Garlic Bite: Raw garlic can sometimes overpower delicate avocado. To mellow the flavor, let the chopped garlic sit in the lime juice for 5 minutes before adding it to the blender. The acid cooks the garlic slightly, removing the harsh raw edge.
- The Plastic Wrap Trick: Avocado oxidizes (turns brown) quickly when exposed to air. When storing leftovers, press a piece of plastic wrap directly onto the surface of the sauce before putting the lid on the container. This creates an airtight seal that keeps it bright green for longer.
Method
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