How far ahead can I make guacamole?

[TerriAb]

I'm having some friends over for dinner tonight and am making guacamole for the enchiladas. I know I have to cover it once it's made or it will turn brown, but can I make it now to serve at dinnertime?

TIA!

[wallycat]

When I have had too many avocados, I make the guac and put a very thin film of olive oil on it, then put saran wrap directly in contact with the avocado and remove any air pockets. I've had it last 48 hours easily with no browning.

[TerriAb]

Thank you! That's what I was hoping. I'll try the olive oil trick.

[Gumbeaux]

Other "tricks" that are used:

Add a little bit of lime juice

Leave the pit in the guacamole until just before serving

[sneezles]

Other "tricks" that are used:

Add a little bit of lime juice

Leave the pit in the guacamole until just before serving

The lime while tasty doesn't really extend the time before it browns and the pit is an old-wives tale.

[Gumbeaux]

The lime while tasty doesn't really extend the time before it browns and the pit is an old-wives tale.

Hmmm. Both have worked for me.

[phantomcg]

There's also a guac recipe that calls for cottage cheese as the ingredient to keep it from browning. I made it a few years ago and it really did work.

[PattiA]

Plastic wrap directly on the surface, like you do with lemon curd or pudding to prevent a skin.

[Anne]

Adding the cottage cheese (blended first until smooth) really does keep the guac from browning.