Monday, June 23, 2014

Avocado Crema

We grilled this weekend. Tri tip and shrimp, which I served with fresh tortillas and cabbage. I wanted to create a mild sauce that would go with both proteins and not overpower either marinade. We got some really great avocados in this weeks Farmer's Market Box, and even though I have some earmarked for pasta later in the week, I used one to make a crema (fancy word for flavored sour cream). Sounds complex, but is about as easy as it comes.


1 avocado
1/2 cup of sour cream
Juice of one small lemon
Dash of garlic powder
Dash of white pepper
Salt to taste


Halve avocado and remove seed. Peel, dice, and run under cold water. (Rinsing cut avocados under cold water prevents them from turning brown). In a small bowl, mash avocado with a fork. Add in sour cream, lemon juice, garlic powder, salt and pepper. Continue using a fork until ingredients are incorporated. If you are not planning on using immediately, lay Saran Wrap directly on top of Crema, so that the mixture has no exposure to oxygen (this will further prevent browning), and refrigerate.

No comments: