AVOCADO BUTTER RECIPE
This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It's excellent in a sandwich, spread on toast or mixed into other dishes.
Provided by Valentina K. Wein
Categories Condiments Ingredient
Time 10m
Number Of Ingredients 6
Steps:
- Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, though with a bit more work you can use a fork. Mix in the lemon juice, cumin and salt. Season to taste with the pepper. (Here's How to Season to Taste.)
- You can use the butter at room temperature or you can solidify it in the refrigerator.
Nutrition Facts : Calories 147 kcal, ServingSize 1 serving
AVOCADO BUTTERCREAM FROSTING
Provided by Alton Brown
Time 10m
Yield approximately 2 cups of frosting
Number Of Ingredients 4
Steps:
- Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.
AVOCADO COMPOUND BUTTER
Provided by Alton Brown
Time 3h10m
Yield approximately 8 ounces of butter
Number Of Ingredients 7
Steps:
- Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.
CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
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- Add all of the ingredients to a food processor or high-speed processor and blend until super smooth. Scrape down the sides as you go to ensure the mixture is consistent.
- You can use the mixture immediately for a whipped soft consistency. Alternatively, spoon the mixture onto a sheet of parchment paper or cling film. Carefully shape into a log, making sure there are no air bubbles. Then wrap at the ends like a Christmas cracker.You can also scoop it into an airtight container. If doing so, add a layer of clingfilm over the top, touching the surface of the avocado butter - this will help to stop it browning for longer.
- Store the avocado butter covered tightly in the refrigerator and aim to use it within 3-4 days. It will usually last up to a week but will begin to brown before then (it's still okay to use at this point, it's just not as "pretty").You can also freeze the butter. I haven't done this before, but I imagine it would be okay for up to 1-month at-least.
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