Avocado Sauce

Preparation info

  • Makes

    600 ml

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This sauce is delicious with any terrine or cold fish mousse and is also good with any poached or steamed fish or shellfish that is served cold. It can also be used as a dip for prawns.


  • 2 ripe avocados
  • 300 ml/½ pint double cream
  • 300 ml/½ pint natural yoghurt
  • Juice of 1 lemon
  • Salt, freshly ground white pepper and sugar


Peel and stone the avocados. Cut them up quite small and place in a food processor or blender. Scrape all the flesh from the skins and add this to the machine. Blend the mixture to a smooth paste, then remove from the machine and rub through a fine sieve. Add both the cream and the yoghurt to the avocado purée together with the lemon juice. Mix in well and season to taste with salt, pepper and a little sugar.