As diverse an ingredient one can include on their menu, avocados have the ability to carry a dish as the main feature, a salad topping, and in a variety of sauces.
That’s right, sauces.
The avocado serves as a culinary chameleon — something that can go with a variety of dishes while disguised in many different ways. And including avocados as a main ingredient in sauces gives chefs the ability to customize a number of dishes with varying flavor profiles. Avocados can enhance summer BBQ classics, stimulate your sweets, and save your spreads.
Not only does the addition of avocados make the meals taste better, but its inclusion may increase your bottom line to boot. A recent study revealed that 83 percent of consumers would like restaurants to add more fresh items to the menu, with the willingness to pay an additional $2 for dishes with avocado.
Are you in need of some saucy inspiration? Look no further than these delicious sauces to dress up your menu items.
Feta-Almond Avocado Spread (Makes 24 Servings)
¼ cup toasted almonds
1 cup diced Avocados From Mexico
½ cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon salt
In a food processor, purée the diced avocados, feta cheese, lemon juice, and salt. Add almonds and process until well combined. Cover and store until service.
Avocado-Hot Honey Butter (Makes 24 Servings)
2 peeled, pitted, and diced Avocados From Mexico
1 cup butter
½ cup honey
1 ½ teaspoon cayenne pepper
Place avocados and butter in a large mixing bowl. Mix on medium-high speed until incorporated and whipped, scraping down the sides of the bowl as needed. Add honey and cayenne pepper. Mix until thoroughly combined.
Avocado Pear Chutney (Makes 24 servings)
4 peeled, cored, and diced Bosc pears
4 peeled, pitted, and diced Avocados From Mexico
2 minced shallots
2 tablespoons olive oil
½ cup water
½ cup diced dried apricots
¼ cup honey
¼ cup whole-grain mustard
2 tablespoons champagne vinegar
Salt and pepper to taste
In a large pot, place peeled, cored and diced Bosc pears, minced shallots, and olive oil, and sauté over medium heat until shallots are translucent. Add water, dried apricots, honey, and whole-grain mustard, and reduce heat to low. Simmer for 20 minutes until water is absorbed and fruit is soft. Remove from heat and add 2 tablespoons champagne vinegar. Season to taste with salt and pepper.
When pear mixture is cool, stir in the diced Avocados From Mexico. Store and refrigerate until served.
Avocado Walnut Pesto (Makes 24 servings)
2 peeled and pitted Avocados From Mexico
4 cups each basil and leaves
1 cup halved walnuts
1 tablespoon minced garlic
½ cup roughly chopped shallots
¼ cup red wine vinegar
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup olive oil
In a food processor, place Avocados From Mexico, basil, walnuts, garlic, shallots, vinegar, salt, pepper, and olive oil. Process until well combined. Store and refrigerate for up to 72 hours until service.