Ingredients
Method
- Prep the Avocado: Carefully slice the avocado in half lengthwise, remove the pit, and scoop out the 5.3 oz (150g) of flesh from the peel; discard the skin and pit.
- Combine Ingredients: Place the avocado flesh, 2 tbsp (30ml) lime juice, 1 peeled garlic clove, 1 tbsp (15g) Dijon mustard, 0.5 tsp (1g) black pepper, and 0.25 tsp (1.5g) salt into a food processor or a high-speed mini-blender.
- Pulse to Combine: Pulse the mixture continuously on high for 30-45 seconds until the ingredients are fully incorporated and the texture becomes smooth and creamy.
- Adjust Consistency: If you prefer a thinner consistency (like a salad dressing), slowly stream in the extra-virgin olive oil—starting with 2 tbsp (30ml) and increasing up to 4 tbsp (60ml)—while blending until the sauce reaches your desired thickness.
- Serve or Store: Transfer the sauce to a serving bowl to use immediately as a dip, spread, or dressing, or store in an airtight container in the refrigerator for up to 2 days.
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.