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Spanish olive oil-avocado crème
By Chef Wylie Dufresne
Yield: 1 1/2 - 2 cups
Ingredients:
2 ripe Haas avocadoes
6 Tbs. Spanish Extra Virgin Olive Oil
1 tsp. Dijon mustard
1 tsp. Greek yogurt
3 tbs. water
1/4 tsp. vitamin "C" powder*
salt
Preparation:  
Dissolve vitamin "C" powder in water.
Puree all ingredients in a blender or food processor.
Adjust seasoning to taste.
Strain the mussels from the liquid.
If not using immediately, place plastic film directly on the surface of the
crème and keep refrigerated until ready to use.
Creme will keep refrigerated for up to two days.
We served a version of the creme with a cold rabbit sausage at the restaurant, but it can be used in place of mayonnaise, on sandwiches, bruschetta, as a pasta sauce or as a side with any cold meat or seafood (delicious with shrimp).
*The vitamin C can be purchased in any good health store and prevents the avocado from going brown.
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