Trick to keeping guacamole from turning brown Is there anything you can add to a guacamole recipe to prevent it from going brown so quickly?  Or a specific way to package it for very short-term storage (usually only about two days).  I tend to make large batches when I do make it, and by the next day its already looking pretty sad.  I usually just mix it up again and it doesn't look as bad, but I figured someone may know a trick to prevent it all together

Thanks!
Guacamole seems to go brown with exposure to air, as does avocado. While it will not solve the issue entirely, covering with cling wrap directly on the surface helps maintain color for an extended period. Rather than pulling the wrap tight across the top of a bowl / container, place the wrap directly on top of the guacamole. Use your hand to smooth out the top so that no air is between the cling wrap and guacamole. This requires a bit extra cling wrap, as you need to get it up the insides of your bowl, but it makes a significant difference.