This sauce is ideal for fish, seafood, pasta, for Brackett, or maybe as a dip. In short, the perfect sauce with the perfect avocado.
You can do vegan, dairy free.
Ingredients.
Avocado – 1 big or 2 small. It should be ripe, firm options will not work.
Garlic – 2 tooth. I recommend you first put 1 clove, then add if necessary. The garlic cloves are different.
Juice, lime wedges and wedges of lemon. I put lime for flavor, and lemon for acidity.
Apple cider/wine vinegar – 1-2 tbsp, or you can substitute lemon juice.
Greek yogurt/sour cream/cottage cheese – 50-100 g
For a vegan version I use vegetable milk + 1 tbsp tahini/other unobtrusive Urbach or 2 tbsp neutral type of nut cashews. Cashews I pre-soaked in water 4-6 hours.
Add the yogurt/cheese/sour cream gradually, the mood. Sometimes I even do without them. Keep in mind that the consistency of the sauce will be more liquid if you use yoghurt, and thicker, if you use cheese.
A vegan version of milk makes the sauce runny, and peanut butter thick on the contrary.
Parsley/Basil/cilantro/tarragon, in one word your favorite greens – about 2 tablespoons in powdered form, can be replaced by dry, then you need a few pinches. This time I did with Basil. Put 1 large branch direct with stems, because the blender will grind all.
Optionally you can put a couple of tablespoons fragrant olive oil. I love the Greek or the Portuguese, they add diversity to the taste.
Salt/freshly ground black pepper to taste. I recommend to add gradually.
How to do it.
Very simple. All washed and in a blender until smooth creamy consistency.
Feeding, as I mentioned above, as a sauce or as a separate dish-snack.