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Crema
This Mexican Crema is a silky, creamy sauce that’s a little tangy and a little salty. It’s addictively good!
Yield: 2 cups
Prep: 24 hours 5 minutesTotal: 24 hours 5 minutes
Ingredients
1 cup heavy cream
1 cup sour cream*
1 tablespoon lime juice
1/4 teaspoon kosher salt
Instructions
- Whisk all ingredients then let sit at room temperature for at least four hours and up to 24 hours. As it sits it will thicken.
- Refrigerate after 24 hours.
- Crema will stay thick in the refrigerator for a week, then it will begin to separate. Do not keep beyond a week.
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Notes
*Buttermilk may be used instead of sour cream
Find it online: https://www.afamilyfeast.com/crema/
