Air causes gaucamole to brown.
Avocados, the primary ingredient in guacamole dip, turn brown when exposed to air. Guacamole usually is served immediately after it's prepared to prevent unattractive discoloration. Making the dip ahead of time or storing the leftovers requires proper packaging to prevent browning. Adding an acid to the recipe helps slow down browning, but it cannot halt it completely unless the right storage technique is used.
Instructions
1. Mix lime or lemon juice with the guacamole if the recipe doesn't already include lime or lemon juice. The ascorbic acid in the juice helps prevent browning during storage.
2. Place the guacamole in a bowl. Smooth the surface of the guacamole with the back of a spoon so the top surface is flat.
3. Lay a sheet of plastic storage film over the top of the guacamole. Press the film onto the surface of the dip so no air is trapped between the film and guacamole.
4. Wrap the bowl with a second sheet of plastic wrap. Seal the wrap completely around the bowl.
5. Store the wrapped guacamole in the refrigerator for up to two days. Stir the dip before serving.
Tags: lemon juice, lime lemon, lime lemon juice, prevent browning, sheet plastic