To find a Frenchman, look for the freshly baked baguette tucked under his arm. Few Parisians manage to make it home without breaking off a chunk and enjoying the warm, yeasty goodness. Perhaps if they knew this savory French-style guacamole awaited them, more baguettes would survive to the front door!
- 2 California avocados, about 1 pound
- ½ Tbsp fresh lemon juice
- 2 Tbsp finely chopped shallot
- 1 ½ Tbsp dry vermouth
- 1 Tbsp chopped, fresh tarragon or 1/2 tablespoon dried
- ½ tsp salt
Coarsely mash (DO NOT PUREE) avocados
Stir in lemon juice
Fold in remaining ingredients
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.