Avocado Sauce is prominent in Central Mexico but not limited to this region. This is not Guacamole for chip dipping or sandwich spread as a replacement to mayonnaise. This glorious sauce is a thick but pourable consistency and used liberally on grilled fish or grilled sliced meats. I had a version of this at a Mexican hotel located in a little fishing village Los Barriles in Baja Sur. It forever changed by culinary grilling-life.
The common avocado sauce recipe uses crème fraiche, sour cream or yogurt as a base with fresh avocado. TALL Blonde has revamped this recipe to not only eliminate dairy but add nutritional value and protein with white beans. You won't miss that creamy texture either.
1 15oz. can white beans, drained