In what way can you prevent guacamole from turning brown?

We've all been there. You make a big batch of guacamole the night before your big party, only to find that the top 1/2-inch or so has turned at least three shades of gray-brown. Sure, you could scrape it off, toss it in the trash and transfer the rest (now greatly reduced) to another bowl. But, what a waste! read more

First of all, if it is Guacamole, it is yankee, not Mexican. Secondly, every good Mexican knows that citric juice, NO CREAM, will keep it, without adding CRAP TO it. read more

To prevent the browning, it's important to understand what causes it in the first place. Some fruits and vegetables (apples, potatoes, avocados, and more) contain phenolic compounds and enzymes that, when exposed to oxygen, will produce a brown-black pigment. read more

Guacamole is easy to make, but there are many reasons you might want to keep guacamole beyond its usual hourlong window of freshness. Maybe you made too much and want to save the leftovers, or you want to make a big batch ahead of time for a party. read more