Martha Stewart Avocado Cream Sauce

Martha Stewart avocado cream sauce turns ripe avocado, sour cream and fresh lemon juice into a silky green dip in 10 minutes. Try this easy avocado crema recipe for taco night, summer cookouts or game day, since it's make-ahead friendly and needs only one blender.

Add the 2 tablespoons of water before you blend, because it loosens the purée into a smooth, spoonable sauce. Leave it out and the avocado stays thick and pasty instead of creamy.

Martha pairs the sour cream with lemon juice so the acid keeps the avocado from browning quickly. That means you can blend a batch up to 3 days ahead instead of rushing it right before serving.

Martha Stewart Avocado Cream Sauce

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking timeminutes

Calories

150

kcal

Ripe avocado blends with tangy sour cream and olive oil into a velvety sauce that holds its color in the fridge. Blending until completely smooth is what gives it the thick, creamy texture of an aioli.

Ingredients

• 1 large avocado, halved, pitted, and peeled
  

• 1/3 cup sour cream
  

• 3 tablespoons fresh lemon juice
  

• 1/4 cup extra-virgin olive oil
  

• Kosher salt and freshly ground pepper
  

Directions

• Blend the sauce: Combine 1 large peeled avocado, 1/3 cup sour cream, 3 tablespoons lemon juice, 1/4 cup olive oil and 2 tablespoons water in a food processor or blender. Purée until completely smooth, then stop and scrape down the sides if any chunks cling.
• Season to taste: Stir in kosher salt and freshly ground pepper. Then taste it and add a little more salt or lemon juice until it tastes bright.
• Chill and serve: Transfer the sauce to an airtight container and refrigerate until you are ready to serve, or up to 3 days. Then spoon it next to grilled seafood or a platter of raw and blanched vegetables for dipping.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does avocado cream sauce keep in the fridge?

It keeps up to 3 days in an airtight container in the refrigerator. The lemon juice and sour cream slow the browning, so it stays green longer than plain mashed avocado.

Can I make this sauce without sour cream?

Plain Greek yogurt is the easiest swap, since it has the same tang and thickness. Use the same 1/3 cup, then taste and add a bit more salt because yogurt is slightly less rich.

Can I make it without a food processor?

A regular blender works just as well, and an immersion blender in a tall cup is a good third option. In a pinch, mash the avocado very well with a fork and whisk in the rest, though it will be less smooth.

What should I serve with avocado cream sauce?

It goes well with grilled shrimp, fish and chicken, and it makes a great dip for cucumbers, radishes, green beans and boiled potatoes. You can also spread it on sandwiches or spoon it over tacos instead of plain sour cream.

How do I stop the sauce from turning brown?

Press plastic wrap directly onto the surface before sealing the container, because less air contact means less browning. If a thin dark layer still forms, stir it back in or scrape it off before serving.