Can guacamole be over mixed?

[RLovesCooking]

I have made guacamole for a Sunday lunch with friends and I always make it in a food processer. I use avocado, cilantro, garlic, onion, lime, salt/pepper, and optional jalapeno if I know my friends like spicy.

When mixing the guacamole, is there any worry of mixing it in the food processer for say, 5 minutes? (Say I add cilantro then I add more later). Is there risk of the guac, say, separating or compromising it's texture (like how whipped cream turns to butter)

I know avocado is a lot of fat, so I don't want to hurt my guac!

I mixed this guac for 3 minutes, but if I walk away and don't watch it like a hawk, is there any risk of it going bad due to over mixing?

Also, my avocados were cold so the mixture didn't heat up at all. That was the only thing I could think that could hurt the guacamole by causing oxidation and making the cilantro turn brown or get sad. Maybe heat could also do something else bad, too.

 

[msmofet]

I use a pastry blender to chop my avocados (and eggs for salad) then gently add other ingredients.

 

[pictonguy]

I guarantee that those specs are not oxidation but are flecks of cilantro that will generally never be fully incorporated and when a processor is running that long the cilantro will turn brown which could resemble oxidation and the fact that any oxidation that might exist will just make the avocado a little darker considering it (the oxidative avocado)is actually still just avocado. Your use of lime and the onion during this short observational time frame which is in minutes is unlikely the avocado had oxidized anyway and I'm going to stick to my conclusion that it's actually flecks of cilantro for the most part. Overmixed is a personal thing and personally i would never use a food processor for guac, but that's just my opinion.

 

[medtran49]

I use a potato masher or a fork. I'd never mix in a food processor personally.

 

[Linda0818]

Depends on how smooth or chunky you like it. I personally like it a little chunky and never use a food processor for mixing.

 

[RavingLunatic]

I just use a spoon.

 

[Andy M.]

When I make stuff like that, I'd add the "other" ingredients, everything but the Avocado, and process it to as fine a consistency as it will go then I add the avocado last.

 

[jennyema]

what you’ve made is more of a sauce than guac.

I mash mine with a potato masher

 

[pictonguy]

I generally just use a fork but I leave it rather chunky and add onion, garlic, cilantro, lime, tomato and jalapenos sometimes, salt and pepper.

 

[msmofet]

I add my homemade salsa to the avocado.

 

[In A Pickle]

I don't think it will split but I don't know for sure. If you try it let us know what happens!
Processing for that long is going to be a very smooth.
Personally I rough chop about half and process the other half. That way the chunks are in a nicely seasoned and well flavoured avocado sauce. I find chunks of avocado on their own quite underwhelming.

I'd be more concerned about making it too far ahead and it going brown. A good squeeze of lemon is more effective than lime for keeping it green.

https://www.thekitchn.com/best-way-to-keep-guacamole-from-turning-brown-showdown-23503922

I also cheat and buy it pre-made then zhuzh it up because I find shop bought guac very dull a just a few additions can completely transform it.
This way I skip the pain of opening avocados that are bad or it going brown.

Opening an avocado and it not being any good always hacks me off!

 

[HeyItsSara]

i've made it with tomatoes, overmixed it,and it wasn't great

 

[Andy M.]

Maybe you could try an electric mixer, hand or stand.

 

[Jusa]

I've always just mashed it with a fork.

 

[RLovesCooking]

I don't think it will split but I don't know for sure. If you try it let us know what happens!
Processing for that long is going to be a very smooth.
Personally I rough chop about half and process the other half. That way the chunks are in a nicely seasoned and well flavoured avocado sauce. I find chunks of avocado on their own quite underwhelming.

I'd be more concerned about making it too far ahead and it going brown. A good squeeze of lemon is more effective than lime for keeping it green.

https://www.thekitchn.com/best-way-to-keep-guacamole-from-turning-brown-showdown-23503922

I also cheat and buy it pre-made then zhuzh it up because I find shop bought guac very dull a just a few additions can completely transform it.
This way I skip the pain of opening avocados that are bad or it going brown.

Opening an avocado and it not being any good always hacks me off!

I made it twice blending it nice and finely (8 minutes just to see) and didn't notice any textural issues. It was still cold at the end too, even in a food processor.

Oh. I also tried that internet tiktok hack of putting water on top of my guac to keep it from going brown, (oxygen can't get in through water) and it didn't work. I made the guac perfectly airtight before adding the water on top, but the water leaked down to the bottom and made a floating island of guacamole! 0/10 wouldn't recommend. Plastic wrap is way better.

 

[In A Pickle]

I made it twice blending it nice and finely (8 minutes just to see) and didn't notice any textural issues. It was still cold at the end too, even in a food processor.

Oh. I also tried that internet tiktok hack of putting water on top of my guac to keep it from going brown, (oxygen can't get in through water) and it didn't work. I made the guac perfectly airtight before adding the water on top, but the water leaked down to the bottom and made a floating island of guacamole! 0/10 wouldn't recommend. Plastic wrap is way better.

Ah good to know.
Thanks for the update
I've watched a few of those hack things and ultimately lemon juice n plastic wrap seem to come out on top.
A layer of oil can work too but it needs to be a proper layer and who wants an oil slick on top of their guacamole?!

 

[jennyema]

I just read the Kitchen’s experiment on how to best keep guac fresh.

They tried maybe 10 methods.

Both oil and water were fails.

LEMON JUICE won. Lime juice came in second.

https://www.thekitchn.com/best-way-to-keep-guacamole-from-turning-brown-showdown-23503922?utm_source=facebook&utm_medium=social&utm_campaign=managed&utm_content=app.dashsocial.com/the-kitchn/library/media/497018458&fbclid=IwVERDUAP5YrJleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xNzM4NDc2NDI2NzAzNzAAAR5rxHPilF5CXd3_vuzw4a_RnNdl3DQW1_so6DpwvH2o2gPxrCOHu3wcBQ-LbQ_aem_N58WwEWBjqNjGqnxYH4Y3A

In Serious Eats’ experiment, citrus juice won.

We Finally Cracked the Code to Keeping Guacamole From Turning Brown—This Clever Trick Is a Keeper

Here's how to keep guacamole fresh and bright green for days. I tested every method so you can make it ahead with confidence.

www.seriouseats.com

 

[Kathleen]

I make my guac in a molcajete. I can make it as smooth or chunky as we like. To keep it from turning brown, I add a bit more citrus (usually lime) over the top after patting it solidly into a bowl so air is not in it. Then I carefully place plastic wrap and gingerly pat it so air is not beneath. It's worked well enough I can make it a day in advance.

 

[taxlady]

Lemon juice works well to keep cut apples from going brown too. I use lemon juice or just plain cling wrap for avocado. I'm not sure if someone told me or if I just did because it works for apples and I'm pretty sure it helps keep something else from oxidizing too.

 

[msmofet]

Lemon juice works well to keep cut apples from going brown too. I use lemon juice or just plain cling wrap for avocado. I'm not sure if someone told me or if I just did because it works for apples and I'm pretty sure it helps keep something else from oxidizing too.

Lemon also keeps artichokes from going brown.