Whipped Guacamole

Guacamole can be coarse and chunky or smooth and pourable. This one, blitzed in a food processor, has a mousse-like lightness and creaminess that comes from a total of four minutes—you read that correctly!—of blending. Make sure to incorporate the lime juice in two separate additions. If the entire amount is added at the start, it fully emulsifies into the avocado, resulting in duller flavor. If all of it is added at the end, the guacamole will be soupy. So we process 2 tablespoons with the aromatics, and add another 1½ teaspoons at the finish. Covered with plastic wrap directly against the surface, the guac will keep in the refrigerator a full day without any browning; bring to room temperature before serving. If serving it as a dip, we like a finishing drizzle of olive oil and a sprinkling of flaky salt. It’s also an excellent condiment for tacos of almost any kind.