Tasty Guacamole Recipe | Jacques Pépin Cooking at Home | KQED
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- Опубліковано 30 вер 2024
- We think some of you may have strong feelings about the best way to make guacamole, but .Jacques Pépin's guacamole recipe is classic and won't disappoint. Whether you're making this as a side dish with tortilla chips or adding to homemade burritos, guacamole is a welcome addition.
What you'll need:
2 - 3 avocados, 3/4 c tomato, 1/4 cup onion, jalapeno, 2 tbsp chopped cilantro, 1 - 2 tbsp lemon juice, 2 tbsp olive oil, salt
Jacques Pépin Cooking At Home: Guacamole
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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Here’s our family’s recipe:
4-5 avocados
1 lime
1 Diced tomato
2 Diced red onion slices
2-3 minced garlic cloves
Salt, pepper and Cumin powder to taste
Family loves this!
are you mexican
Lime and red onion for sure.
@@tayfun6226 no
Absolutely but I believe he improvises most ingredients in his kitchen as a way to use up what’s already there.
@@tayfun6226 Really....
No garlic?! Chef, please blink twice if you're in danger 🤣
this man has just the kindest soul you can feel it shine through for years and years he has been an inspiration to me. thanks for always brightening my day Jaques!
I could watch Jacques make plain white rice. There's something so soothing about him.
Always a treat when this Master Chef posts a recipe. No fancy gadgets, no screaming at the viewers, no flashy sets and no studio audience. Just real cooking with fresh ingredients.
Exactly.
What chefs are you watching who scream at you while making a recipe?
@@johnmartinez7440Gordon. Lmao
And extra mouth-spray
@@Roofers-Nail-Hardest Good idea. It would improve the taste of the food.
I love you Jacque Pepin! I have been watching,following you for so many years. I have so many of your cookbooks. Keep going and doing what God put you on earth to do.❤❤❤
Another simple and classic recipe from the master. I had the pleasure of working with him for a few days at BU in 2014. He's so humble, talented and really down to earth. A rare breed of teacher. He brought along his life long friend Jean Claude; who is just as talented! I know he will be with us for a while still, because his passion is so strong. He has no ego, nor is he condescending, just a pleasure to have met a few times. I cook from the heart, as he does. God bless you, Chef!
What's BU?
@@richardjoyce1 Boston University. he has done lectures there for many years and helped co found the first cooking programs there in the country.
I'm not even interested in food I just like this guy
EVERYTHING about Jacques Pépin is LEGIT. He's the O.G.! 😎 Merci de nous offrir une autre super recette et, comme toujours, un bon moment ! Thanks, KQED! All the best from Montréal ! 💐
Thanks for watching! 🍁
I like that Jacques uses lemon as it illustrates a very important lesson: if you have it, that's what you're using. Yes I would probably prefer lime, but I would definitely prefer not going to the store if I have the rest of the ingredients but the lime. It's economical. The best part is that you may use an ingredient you don't usually use and find it to be interesting and/or better. In the process of the substitution you've become more knowledgeable.
💯
Very well said!!
Totally agree on the lime, it's what we use in Mexico because lemon was practically unknown here until very recently (it's true!). And as Chef Pepin and you, we shouldn't worry much about using lime or lemon smile
Agreed.
I remember Rick Bayless giving a little talk on how we've come to understand guacamole as a very specific thing with a pretty tight window of acceptable ingredients. He then went onto show a huge amount of variations and "gave us permission" to be less constrained in our thinking. I certainly can't imagine him taking exception to the lemon juice or olive oil here.
Kinda reminds me of Italians in comment sections always speaking as absolute authorities on what a dish is, despite every single little village and town having their own rendition going back centuries.
87 years old and cooking like the legend he is.
Olive oil Jacques?
Always a pleasure to see our chef ❤
That's how we prepare guacamole at home in Mexico. One can tell you like your Mexican food. Merci Chef.
Mexican food appeals to so many people, particularly because it was the first region in the world to have had an active global-culinary presence (Because of Spanish colonization), and Mexicans happily took advantage of this. Plus it helps that Central America has an extremely deep culinary tradition, and the native crops are beloved throughout the world.
Gives me the impression he is sad...missing his wife a lot. Cooking for 1 when usually for 2 can be a little depressing.
Qué Viva el Chef Jacques Pépin y su versión espectacular de guacamole 🥑! Saludos! 🥂
Where is the Mushroom???
Great recipe, but I like to add some cumin in mine 😁😁😁
are you from New Mexico?
Most "chefs" these days are just "dump and stir" cooks.
It is amazing how down to earth and wholesome this chef's recipes are. I'm sure he is capable of fine French cuisine but he decides to wow me with my kind of food.
The Bob Ross of cooking
Great recipe, the taste is incredibly good if you substitute lime for your source of acid.
Pretty typical minus the olive oil, which... Yeah... Either way, can easily go wrong if you try to personalize too much so nice job keeping it simple. Gotta say this has been the best MX dish I've seen from Pepin even with the oil.
I do a more "mediterranean" variation for stronger tastes. I use sun-dried tomatoes which I chop very finely - instead of (or together with) the fresh tomato, I prefer tiny "date-shape" tomatoes. I also use twice the onion, lemon-juice (I use lime juice) and pepper - to make it more lively. But in essence - they're all the same. Thanks, and good health to you chef!
yummy yummy master class classes recpite favorite dishing chef Jacques Pepin chef Jacques Pepin 👍👍🇺🇲
I admire and respect Jacques Pepin a lot, so I must admit that I was afraid he might do some outrageous variant of guacamole. He didn't. Replace lemon juice by lime juice and that's pretty much what you get in Mexico too (though some might use Serrano peppers instead of jalapeños)
I also use serranos, tomatillos, cilantro, white onion(rinsed), salt and of course avocados.
It could have easily gone sideways, but he kept it classic, even with only using ingredients he had on hand.
@@kqed So true. That's why I love Chef Pepin so much. He won't let anything go to waste.
Thank you Jacques. Lovely, human and accessible presentations as always. Keep going!
Dang, he makes it look so effortless. Such a MASTER. G.O.A.T.
I Could Not Get Enough Avocado 🥑 Oears To Make Because in South Africa It Us Sych A Shirt Season And Rhen You Have To Wait Anither Year To Get Rhem Again U Think It Us Rhe Driyght Here And We Dint Have Enough Rain And Un Many Parts Of Africa And South Africa It Does Not Snow Either In Winter Si We Have Beey Dry Climates Up Here In Africa And South Africa Thank You Si Much For Sharing Your Beautiful Recipe And Video Happy Cooking And Eating @ Jacques Peppin 👍👍🥑🥑❤️❤️
PERFECT
A french chef without any garlic! Sacre bleu! OK, I know he is American now but still, how the mighty have fallen.
One can always tell a truly well honed chef as when they say one tsp, or any measurement, it is as they say it. I get irritated when these cooks say, “just a little bit of oil’ and they add 1/4th cup and act like it is a TBSP. So aggravating. Chef Pepin is exact everytime.
Really, Jacques? No garlic? No cumin? No sage? This seems a pretty bland version of guacamole.
Great !!!!!
Guacamole guacamole give me the formulie! _Watches Video_ Thanks!
I wanted to make guacamole but was out of limes. I never thought you could sub lemon!
If your avocado is a bit hard, you can microwave them for 20 seconds at a time until they feel right.
Near my exact recipe, but lemon doesn't belong in guacamole, only use lime juice.
That's only a 1/4 serving of chips 😉
Oh boy, was this good! Better than restaurant quality AND easy to make. Thank you so much for sharing this recipe with us
Thanks for watching and happy cooking!
👏👏👏
Effortless. He is so elegant. Marry me 😊😊♥️🙏🏼
Huh, I gotta try lemon juice and olive oil now!
This version is named guasacaca...
We like it more unless to spread above a tortilla!
I always use lime. I really enjoy this.
I was all aboard. Then he put cilantro in it😢
Never add garlic. Heathens.
I know it Jacques Pépin and he's the GOAT but... lemon juice and no garlic???
No lime juice?? No garlic? Jacques, not using garlic???? : o Whaaaaaa? Hehe
Just be sure to seed your tomatoes if you're not going to serve it right away. Their juices will pool on top which doesn't look great and in general will water down your guac. And unless you have in-season (late summer) heirlooms the tomatoes are likely only adding color anyhow. If you don't overdo it on the lime and you get the salt right your guac will always be good.
Nice and simple!
Curious why he changed chopping knives. The second one seemed much sharper...
your quick easy recipes are genius! im going to make this guacamole recipe with your Huevos rancheros. fanrastic
I'd be curious to know if he has ever seen how many people cut tomatoes and onions in Mexico. They cut them in half, then make a grid of cuts, then slice. I always thought that was interesting. He said he spent time there, so he might have seen it done that way. (Not suggesting he should do that, of course he has the best knife skills ever!)
I saw him do it red onion once I thought. I would go lime. He chopped avocado..didn't even smash it and it looked delicious.
J'admire votre simplicité!
Vous êtes un grand Chef!
Bravo et merci pour ces videos.
Luv frm Mauritius!
I've seen him squeeze out the seeds and jelly of tomatoes so many times on his show. Why not now? Just a thought. I have a friend who will go full concassé of the tomatoes for salsas and such.
i just use avocado, tomato, onion, salt, pepper, a dash of ground cumin and some lime juice. such a versatile dish, add anything you have a taste for!
We would have used lime, but you are such a sweet global treasure, we'll let this one slide... lol. 🙃
Amazing!
The long avocados taste about twice as good as the round ones and makes for about twice as good guacamole.
Super!
That was one skinny jalapeno. Either his market didn't have them, or it's a mislabeled Serrano.
Likely he just misidentified it. There's one show where he's making a breakfast frittata and he keeps saying 'tortilla' instead of 'frittata.'
@@danfuller478 Understandable, as Spanish tortilla is more like a frittata than what we in the Americas know as "tortilla"
How much did he get paid to make some guacamole?….. 🤔
Yummy!😋
no cumin?
Chef, you have to be one of the finest people on the planet. Thanks always.
Always a great pleasure to watch you work Chef.❤❤❤❤
🥑💚 oh yum! Thank you Chef Jacques!
Lemon Juice?? French style guac
🥐
My grandma used to put mayonnaise in it, sometimes sandwich spread.
Dude’s an absolute legend. We love you Jacques
❤️
I've watched this Gentleman since I was in my late 20's .. and this is what I love about him ...No fancy " gadgets "... , uses what he has as far as Ingredients- if he doesn't shred the cheese, he isn't stressing over using pre - shredded - he uses what is on hand . ..in this case, he's using a Lemon ,rather than Lime juice, Ive done that myself. He can make a Simple Roast Chix seem like a Feast ... and indeed ,it is. Thank you for having these Videos available, ...he is priceless.
I know hes now in his late 80's but God love that Man...he knew his Passion and his Path in Life.
🙏🏻✨️✨️🤍
👍🏻
This guy is a master.. love this recipe
I could listen to this man talk all day. 😊
All the best chefs do not start there videos with the commercials… It's very annoying for cooking channels, to begin with commercials… Thank you Jaques
Their...
Not there or they're. ⚘️
Which adverts? I see no adverts.
we all love you Jacques
The true Master Chef
❤thank you!❤
Merci, Monsieur Chef
Yum!
Every single time I watch one of your videos or read one of your books I learn new things. Thank you for sharing your knowledge for so many years Chef.
Avocado in cold water...I have never heard of that before.
I love you Jacques. I ADORE you. But respectfully, this is a disaster.
How would you change it?
@@kqed first off. ANY Mexican or Latino person will tell you it’s LIME juice not LEMON juice 🤦🏻♂️. ALSO, double or triple the amount of cilantro, scratch the tomatoes, and make sure that’s a white onion 🥑 THEN and only then do you have REAL AUTHENTIC Guacamole. This caption should be changed to Tasty Avocado dip recipe…OOF. But I ADORE Jacques and someday will find a way to forgive him for this 😀
And forget the olive oil.@@pacolozano6499
@@pacolozano6499 Curious, where do you live in Mexico to know how it's done? I almost never even had guacamole when I lived in Mexico. It's not really a big thing in many areas. And there's not a huge difference between lime and lemon, but that's my gringa opinion that I should probably keep to myself. Couldn't find lemons hardly anywhere where we lived. But Jacques Pepin made guac the way most people know it.
I hate avocados so I would never make this as is, but I like using a mango (or two if they're small) instead of avocado and using more tomato makes a nice equivalent without the goopy green grossness.
Why would one watch/load a video and then comment that they prefer mango salsa? **scratched head**🤔
@@DPhoenix1981 The world needs to know my opinion. Obviously.
You seem fun
This is like saying you don't like the taste of fish so you make a fish stew using pork. A complete nonsense.
@@__Nikola__Not really. It's an interesting variant that I'd like to try, having read about it here.
if u dont want it to discolor just put the core back in the bowl keeps it from browning
That really doesn't work well all the time.
Just squeeze lime juice over the top before you put it in the fridge.
Oxidation really doesn't affect the taste so you can either just stir the guac up or use a spoon to take the darkened part off.
@@christianoliver3572 what are u talking about? it works every time. can go up to 10+ hrs weithout browning my guy. just remove the core when ur serving
@@Unflushablepiss Maybe it's different here in south Texas.
It's not and I've been making guacamole for a good 35 years.
I've heard from both Anglo older folks and Viejitas as well that the seed trick is an old wives tale.
But it really doesn't matter that much as in my household it's all consumed before it would have time to brown.
If you're making it ahead of time for a party or something and you don't like a lot of citrus flavor then just use Saran Wrap and press it onto the top of the guac.
No oxygen = no oxidation.