This simple preparation makes a fantastic dipping sauce, and it also works as a condiment on sandwiches or a lazy alternative to making guacamole. The texture is silky smooth, so this preparation works if you are looking to use avocado but you want a textural change of pace. —Josh Cohen
So it should come as no surprise that when our Test Kitchen Director Josh Cohen gave us yet another way to enjoy our favorite creamy green orb, we welcomed it with open arms.
Say hello to avocado mousse.
Your mind might drift off to a mousse of this nature, but I’m here to reign you in! Our savory mousse is a velvety celebration of pure avocado, accented by lime, salt, and the tiniest hint of cayenne. Light as a cloud and perfectly balanced, it is a straight up avocado dream.
“The texture is creamy, smooth, and luxurious,” Josh tells me. “It can be tempting to add more ingredients to the avocado mousse (chorizo! jalapeño!) but I find that this simple preparation, with no additions, results in a very clean and satisfying taste.”
It’s a great condiment swap for mayonnaise, lending your sandwich the lift and moisture it deserves. It makes a fantastic dipping sauce for empanadas, is the perfect topping for elevated hors d'oeuvres (think mini crab cakes), or even works as a lazy alternative to guacamole (just let the food processor do all the work!).
We can also see avocado mousse working well dolloped onto salads, eggs, cold pasta dishes, and even poke bowls. Come to think of it, upgrading your avocado to avocado mousse would solve that annoying problem of wayward chunks falling off of your tacos, burritos, tostadas, and nachos, too—am I right?
“The truth is, avocado mousse is incredibly versatile. You could dip crudité into it, dip your grilled cheese into it, place a dollop on top of seared fish, use it as a condiment with grilled meat...you can't dip food into guacamole very effectively (you need to sort of scoop guac on top of your food), but you CAN dip food into avocado mousse.” FACT.
We have a feeling this creamy and versatile mousse will be making major inroads in your 2018 menu rotation... —Hana Asbrink
Put the flesh of the two avocados into a food processor, and add three pinches of salt. Pulse the avocado for about 1 minute, until the texture resembles avocado that has been smashed with a fork.
Add the juice of 1 lime along with a small pinch of cayenne. Turn on the food processor again and let it run for about 2 minutes, until the avocado mixture has a smooth and silky texture. Taste the avocado mousse. Adjust with more salt, lime, or cayenne as necessary. This mixture can last for a couple of days stored in the refrigerator, but the color may fade from green to brownish over time. Serve the avocado mousse as a dipping condiment, or use it on sandwiches in place of mayo.
Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.