Avocado sauce

Avocado sauce is like guacamole on steroids. I put this stuff on almost everything, from Nachos, to Omelettes, to Taco bowls and even use it as a dipping sauce.

Unlike guacamole, this sauce uses mayo to thin down the consistency and help preserve the green avocado color. Fresh avocados start to oxidase and turn brown after a while of being exposed to the air. The mayo in this recipe slows down the oxidation process so your sauce stays pretty and green for longer.

I find that I can make up a batch in the morning and if I store whatever's leftover correctly it will still be green the next day. To properly store it I choose a container small enough to fit what remains, leaving little room for air, and then top the sauce with plastic wrap before placing the lid on the container. This method allows as little air as possible to reach the sauce so oxidation doesn't occur.

With only 5 ingredients this sauce is easy to whip up. It's more neutral in flavor than most guacamole's and only uses green onions, lime juice, and mayo to flavor the sauce. This way the sauce is flavorful enough on it's own, but isn't overpowering and wont steal the show of whatever you put it on. Plus you wont be stuck with onion breath all day. Win-Win.

I've become obsessed with this sauce and make it at least once a week. Anywhere I want a little avocado flavor or feel the need to add some sauce I use this avocado sauce. Breakfast sandwiches, omelettes, Quesadillas, Tacos, burgers, Tuna fish salads, or as a snack with chips. The uses for this sauce are endless.

Give this simple sauce a try and let me know what you think. If you're a fan of avocados I have a feeling you're going to love it.

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