Avocado “Mayonnaise” with Lime and Basil

A satiny sauce, the color of pistachio cream, to dress chilled salmon, shrimp, or white fish fillets. Or spoon dollops over asparagus, snap beans, or even corn on the cob—messy but yummy Or garnish chilled soups with the pretty topping and a scattering of snipped basil and chives. Scoop into pita and add sprouts. Offer as a dip on a vegetable platter. Buttermilk replaces the usual oil to give the sauce a tart edge, light and creamy texture, and enough acid to keep the bright fresh color. Us