I created this creamy avocado sauce a few years ago in search for the perfect, rich and flavorful sauce for pan-seared salmon. After *many* failed attempts, I was finally able to come up with the perfect light, yet flavorful sauce we just can’t seem to get enough of. And I’ll be honest most of the throw-away ideas really sucked.
So this salmon recipe has become so popular that I think it’s time to share avocado sauce as it’s own thing. While it’s delicious paired with salmon, I’d imagine it would be great with just about anything.
Creamy avocado sauce is a magical sauce made with avocado, fresh basil, olive oil, cream, garlic, lemon juice, salt and pepper. The avocado adds a fresh taste and creamy texture, while the basil, lemon, and garlic pack the sauce with so much flavor.
I’ve tried avocado sauce with pasta and it’s REALLY good—it’s like a thicker, richer pesto. A few simple ideas off the top of my head: creamy salad dressing (if you add more cream or oil to thin it out), a dip for baked sweet potatoes wedges or chips, or a creamy topping for fish tacos.
I think you get the picture, the sky is the limit—in fact, I’d be really curious to learn what you fine folks come up with.
How to Make Creamy Avocado Sauce
Combine all ingredients in a blender and blend until smooth. Sometimes you need to add a little extra cream or a splash of water or more olive oil to get the consistency just right. It can be thicker for pasta, but probably best thinner for tacos or fish.
Don’t have a blender? A Ninja single serve or NutriBullet works too.Print
- 1 ripe avocado, halved, seeded and peeled
- 1/4 cup fresh basil leaves
- 1 clove garlic
- half a lemon, juice squeezed
- 1/4 cup olive oil
- 1/4 cup light cream or half & half
- salt and pepper to taste
- Combine all ingredients in a food processor or blender. Blend until smooth and creamy. Add more cream or olive oil (or both) to make the sauce thinner as desired.