The Espelette pepper and béchamel make this recipe decidedly different. The béchamel adds a light creaminess to the guacamole, and the Espelette pepper adds a sweet, smoky flavor, and the combination is delicious.

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  • 3 avocados peeled and pitted
  • 1 shallot or spring onion, minced, about 1/4 cup
  • 1 lime, juiced
  • 1 teaspoon ground French Espelette pepper powder
  • 1/4 cup béchamel sauce
  • Kosher salt
  • Small handful fresh cilantro, chopped for garnish, optional


  1. Place the peeled avocado in a medium sized bowl and mash with a fork.
  2. Add the shallot or onion, lime juice, and Espelette pepper powder, and mix.
  3. Add the béchamel and a pinch of Kosher salt, and mix gently.
  4. Garnish with cilantro.


Espelette chilis were introduced into France during the 16th century. The powder has become popular as a condiment, and a cornerstone of Basque cooking, It is only mildly hot and brings a slightly sweet, smoky moderate heat to recipes.

Substitute hot paprika is you cannot find Espelette pepper powder.