I came across an advertisement for “creamy guacamole” which looked to be almost a salad dressing and, I was intrigued. It reminded me of a sauce that I rather liked a long time ago – mebbe when I was living in California? Who knows?
Anyway, I went in search of a recipe. On mayonnaise web sites. On recipe boards. Most everywhere. But… nothing that looked like the spread in the ad, or the spread/sauce I recalled from long ago and far away; so, I went to work…
This is actually very good, and even close to what I was recalling, but perhaps not quite as ‘sauce-like.” If you would like yours a bit looser and creamier, try blending a bit more mayonnaise, or buttermilk until you have a guacamole or salad dressing consistency that you prefer.
•1 avocado, peeled and chopped
•1 tbsp lime juice
•1/4 cup mayonnaise
•1/4 fresh jalapeño, seeded and chopped
•2 tbsp diced red onion
•1 tbsp chopped fresh parsley
•1/2 tsp Cayenne pepper
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo Pepper
Note: I don’t really care for cilantro, hence the parsley. If you like that flavor, feel free to swap out fresh cilantro for the parsley.
Add all of the ingredients to a blender jar or food processor – my immersion blender worked a treat – and pulse until blended, creamy, and smooth. Again, if you would prefer a thinner consistency, go ahead and add more mayonnaise or some buttermilk – mebbe a tablespoon at a time – until you are happy with the result.
Stash in a covered jar in the fridge for up to four days.
Try it on tacos, as a jazzed up spread for your avocado toast or sammiches, or, of course, burgers.