Have you ever made the most beautiful and delicious guacamole, just to have it turn a grayish brown soon after? Here are a couple of nifty tricks that can save your guac from becoming yuck.
Lime and/or lemon juice not only adds a tasy tang to guacamole, also the acid in the citrus delays the oxidation process that is responsible for discoloration. Lime (or lemon, I use a splash of both) juice as part of your ingredients helps, but if you want to really have the upper hand, try tossing your cubed avocado before mashing it in about 3 tablespoons of lime/lemon juice per avocado. Drain the juice off into a cup or small dish before mashing the avocado, and add it back in to taste once you have combined all of your other ingredients. This strategy will go a long way toward preserving the proper color of guacamole.
Strategy Number Two: storing guacamole can also leave it at a much higher risk for discoloration. After placing your extra guac in a storage container, try rubbing a thin layer of olive oil onto a sheet of plastic wrap. Then, place the plastic wrap (oil side down) over the top of your dip before snapping tight your designated container lid. This layer of oil creates a protective barrier from air getting into your guacamole, thus keeping it greener for longer.
Also advisable, is to serve your guacamole in smaller quantities, storing your extra immediately after making. It’s always easy enough to grab more from the refrigerator to replenish the serving dish. These tips should help in keeping your odds of browning to a minimum, and your guests more likely to keep dipping!
Photo added via: http://simplyrecipes.com/recipes/perfect_guacamole/
