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Low-Carb Avocado Sauce, Guacamole-Style

A versatile sauce that's very simple and quick to make. It comes together fast and easily, has fewer carbs than classic guacamole, can be used instead of mayonnaise in salads, goes well with chicken, meat, and roasted vegetables, and is good in egg and meat rolls.

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Low-carb sauce with avocado a la guacamole
Low-carb sauce with avocado a la guacamole
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 1 g
Fats 77 % 20 g
Carbohydrates 19 % 5 g
201 kcal
GI: 100 / 0 / 0
    1. Take the butter out of the fridge and let it soften at room temperature. Wash and dry the herbs and vegetables.
    1. Pit and peel a ripe avocado (one medium one) and cut it into cubes.
    1. Squeeze the juice from a lime or lemon (you usually need 1 lime, or half a lemon).
    1. Finely chop the green onion and cilantro (or parsley).
    1. Put everything in a blender bowl and grind it to a more or less smooth mass with small bits of herbs (it usually takes only a minute, but if the avocado isn't ripe enough, you'll need to blend longer).
    1. Add the softened butter to the mixture. Instead, you can use cold-pressed olive oil, avocado oil, camelina oil, ghee, or refined (odorless) coconut oil. With butter, the sauce turns out thicker, creamier, and more delicate; with a liquid oil, it's better suited as a salad dressing.
    1. Salt the sauce to taste.
    1. Remove the stem and seeds from the hot pepper and chop it finely.
    1. Hot peppers vary in heat, so add it at the very end, and not all at once but in small amounts. After each addition and stir, it's best to taste the mixture so you can monitor and, if needed, adjust the heat of the finished sauce. If presentation matters to you as well as flavor, keep in mind that red pepper blended into a purée with avocado and herbs can give an unappetizing brown color. To avoid this, blend green pods in thoroughly, and just chop the bright-red ones very fine and stir them into the finished sauce — then it'll look pretty. It doesn't affect the taste, though.
    1. The sauce is ready to eat. Store it in the refrigerator in a closed jar.
  • You can round out the recipe with sugar-free mustard, use a combination of oils rather than just one, and add herbs and spices to your taste.

Caloric content of the products possible in the composition of the dish

  • Avocado - 208  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Lime juice - 10  kcal/100g

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