29 May 2017
Avocados make for an incredibly creamy and luscious puree. This is my barely-modified take on the recipe from ChefSteps. The secret ingredient here is sodium bisulfite, which is used in a very small concentration to prevent oxidation responsible for browning, keeping the puree a beautiful bright green. I bought my sodium bisulfite (and many other modernist ingredients) from Modernist Pantry, and it came attached with a warning not to exceed 1.25% concentration by weight to avoid the possibility of an allergic reaction in some individuals. Not to worry - we're using a scant 0.1% by weight relative to the avocados.
One important note: I would not attempt this recipe unless you have a relatively powerful blender such as a Vitamix. The ChefSteps recipe suggests starting with 20g of olive oil, which I found was woefully inadequate, even with my Vitamix; I could not get the contents to take and blend properly without adding a bunch more oil, and even then it was a struggle. I recommend starting with 75g of oil here and liberally adding more until you reach the consistency you'd like. My other modification is the addition of the rice vinegar - everything could use some acid to perk it up.
Makes 2 cups (you will have extra, but it is difficult to make less)
3 ripe avocados (550g - 630g)
75g olive oil, plus more as needed
4g kosher salt
0.63g sodium bisulfite