Lemon juice, half should dress a large salad bowl.
Pepper & Salt
Honey or Golden Syrup
Balsamic or Rice Vinegar
Whisk it all together and add vegetable oil slowly until it begins to
emulsify.
Syrup and vinegar should be a couple of teaspoons or so each. The oil will
soften the flavour, so do keep this in mind if you're tasting as you go.
2 large avocado
1 lime
1 tomato
1 green chilli
honey
garlic
salt
Mash the avocado on a chopping board.
Add squeezed lime juice and pulp, and mix.
Add salt and drizzle of honey or syrip.
Sprinkle garlic powder, or crushed clove.
Finely chop the tomato and chilli, spread on top.
Mix and mash thoroughly.
The earliest known guacamole recipe is simply avocado mashed with sugar and lime. The sugar is really important, though don't use too much - a couple of teaspoons or so for two large avocado. I find that salt is also important.
Mash the guacamole with a fork to give it a slightly coarse texture. Food processors will make it very smooth and, at least to me, a little less satisfying.
Waitrose guacamole is quite nice, ingredients are Avocado (83%), tomato, lime juice, sugar, onion, red chilli, coriander, garlic puree, salt.
Just a few words on this - I have never mastered it. Salt and sugar (e.g. syrup or honey) seem to be very important, as is fermented red tofu and sherry. A big part of the unique flavour actually comes from the pork itself. Shoulder (butts) is the cut that should be used, but I also like belly strips.
Wikipedia lists the key ingredients as: Pork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine.
I grill the mean on a reasonably high heat. It should be regularly basted with the marinade. Take care not to burn the sugar. I've never found marinading for long makes any difference. Perhaps if the meat is salted first, to initially draw out moisture, but I haven't tried this yet.
It's served sliced, perhaps drizzled with a little diluted maltose, honey, or just sugar. It's also delicious eaten cold.