Avocado Basil Cream Sauce
Great on broiled fish and chicken or on grilled vegetables.
This was originally a Kitchen Tapestry accompaniment to Thai Broiled Salmon with Avocado Basil Cream Sauce, but the sauce is so versatile, it is delicious along side grilled vegetables, roasted chicken or pork and if you whisk in 1/4 cup of white wine vinegar, it makes a great salad dressing.
You might not think the avocado is a particularly Asian accompaniment and that used to be true. The avocado was basically unheard of in China until the last decade. But an emerging, more affluent middle-class has gone crazy for it, calling it "butter fruit." Avocados, originally from the New World, are now becoming a staple in China and quickly spreading throughout the Asian culinary world.
Avocado Basil Cream Sauce
Yield: 1 cup
Great on broiled fish and chicken or on grilled vegetables.
Ingredients
- 1 large, ripe avocado, peeled and pit removed
- juice of 1/2 fresh lemon
- 1/4 cup heavy cream
- 1/4 - 1/2 cup basil infused olive oil
- 1/2 cup fresh basil, rough chopped
- 1 tsp minced garlic
- 1/8 tsp fine sea salt
- 7-8 grinds freshly cracked black pepper
Instructions
- Cut the avocado into chunks, then place all of the ingredients except the oil in a food processor.
- Pulse the food processor several times to combine the ingredients.
- Running on low speed, pour in the olive oil until you have reached your desired thickness. You want the sauce to have the consistency of a creamy salad dressing.
- Allow the dressing to sit at room temperature for an hour before using.
Notes
- Add 1/4 cup white wine vinegar to make an Avocado dressing for salads.
- If you do not have basil infused olive oil, use plain extra virgin olive oil or avocado oil.
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