Saturday, May 2
As far as compound butters go, avocado butter is by far my favorite. It is easy to make, keeps for a while, goes well on just about anything, and is pure yumminess.
Full time 2 1/2 hours (includes sets time)
Makes 8 oz butter
2 medium avocados, diced
1/4 cup butter melted and cooled
1 tsp fresh squeezed lemon juice (or lime)
1 tsp dried cilantro* optional
1 tsp ground cumin
In a personal blender or food processor, place diced avocado.
Add in cooled melted butter.
Pulse on low for 10-20 seconds or until texture is smooth.
Scrap down sides with a spatula and add in lemon juice, cilantro, and cumin.
Puree until well blended.
Lay out a piece of plastic wrap roguhly 12" long.
Scoop avocado mixture onto plastic wrap roughly 4" from one end.
Gently roll wrap into a tube shape, pinching ends/sides as you go. This will shape avocado mixture into a log.
Let set in refridgerator for 2 hours minumim before using.