Ingredients

• 1 medium ripe avocado, about 150 g peeled and pitted
• 1/2 cup cold pasteurized camel milk, plus 1 to 3 tbsp as needed
• 1/4 cup lightly packed parsley leaves, washed and dried
• 2 tbsp loosely packed fresh tarragon leaves, washed and dried
• 2 tbsp fresh lime juice
• 1 small garlic clove, chopped
• 1/4 tsp fine salt, plus more to taste

Method

1. Place avocado flesh and the measured 1/2 cup camel milk in a blender or narrow immersion-blender jug. Blend until the avocado is smooth.
2. Add parsley, tarragon, lime juice, garlic and salt. Blend for 20 to 30 seconds, scrape the sides and blend briefly again until the herbs are finely dispersed.
3. Check the texture. For a drizzle, add extra milk 1 tablespoon at a time until the sauce falls in a continuous ribbon. For a sandwich spread, leave it thicker.
4. Taste on a piece of the food you will serve it with, then adjust salt or lime in small increments.
5. Use immediately, or transfer to a small airtight container with wrap pressed directly onto the surface and refrigerate.
6. Stir before serving. Use within 2 days for best color and freshness; discard if it develops spoilage rather than relying on color alone.