6 ounces ripe avocado meat, about 2 small specimens
1 tablespoon lemon juice, freshly squeezed
4 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin, freshly toasted and ground
Kosher salt to taste
Freshly ground black pepper to taste
Peel and pit the avocados. Situate all ingredients in the bowl of a food processor and process until well combined. Spoon the mixture onto a sheet of parchment paper and shape into a log. Refrigerate for 3 to 4 hours. Slice and serve with grilled fish, chicken or corn on the cob. Store for up to three days in the refrigerator or a week in the freezer.
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