Green guacamole sauce classic - how to make guacamole avocados at home, step by step recipe photos
Among the variety of sauces, known cooking quite a bit of that can be used in low-calorie diets. When you can not use mayonnaise, fatty and high oil sauce, the magic wand will be a classic Mexican sauce Guacamole avocado. It is very simple to prepare, does not require heat treatment, that is, fully retains all the nutritional benefits of its component products. Adding various spices allow each time to create a new flavor. And, most importantly, he is well suited to meat, fish, poultry, seafood, and malokrahmalistym low-calorie side dishes of vegetables and herbs that are a part of most fat-burning diets.
Guacamole sauce base composition is simple to indecency: the fruit of the avocado, salt and lemon juice.
The main charm of this sauce is that different flavored you can "tweak" it was under those products that we are going to serve. To steam fish fit dill and black pepper to the baked mutton - garlic, red pepper, coriander, etc. The most versatile classic additive package, which is equally well suited to a wide range of products (from seafood to game), it is olive oil.. , parsley and the mixture was sharp and aromatic peppers, dry or as a paste. Unfortunately, this sauce can not be stored for long periods, so it is better to cook small meals 1-2 times. Today we will clean from the skin and bones only half of the fruit, and the other carefully wrap in foil and send it back in the fridge.
How to prepare guacamole avocado
Avocado cut into pieces and sprinkle immediately with plenty of lemon juice - otherwise the flesh very rapidly oxidize and darken.
Parsley wash out in cold water, dry cloth, remove coarse stems. Tender leaves of parsley in a bowl send to the sliced avocado.
You can simply greens finely chopped, and the flesh of the avocado with a fork or chop tolkushkoy. But we received a special sauce to a gentle and uniform, use a blender.
Avocado - very fat fruit, it contains a lot of unsaturated fatty acids and fat-soluble vitamins. To better assimilate, add some good vegetable oil. Mustard oil will give a piquant sharpness, walnut oil - softness, but the taste of the most versatile and provide additive benefit salad extra virgin olive oil. To taste add chilli paste or dry mixture of peppers, lightly salt the.
a little more work blender, mixing and whisking the soft fragrant mass. Ready sauce Guacamole we shift into a glass or porcelain gravy boat with a lid. In this form it can be stored in the refrigerator a day, but it is better to use immediately because the most valuable omega-3 and omega-6 fatty acids are degraded, literally, a matter of hours.
Bright in color and taste sauce Guacamole can enrich initially rather poor taste of lean meat, fish or poultry, steamed, baked or boiled.
Guacamole Avocado is suitable as an additive to the hot diet foods, but it is best to use it in cold meat with a side dish of raw salad vegetables. Vegetables, thus, do not need to pre-salt and flavor even what some ingredients.