Makes about 1 1/4 cups
This traditional-style sauce is tangy and pourable, great for tacos, enchiladas, grilled corn, beans, or roasted vegetables.
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Ingredients
1 cup heavy cream
1/4 cup buttermilk
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt, plus more as needed
Directions
- Combine the heavy cream and buttermilk in a clean glass jar or small bowl. Stir until thoroughly blended.
- Cover loosely with a lid or clean kitchen towel and let stand at room temperature for 6 to 12 hours, until the mixture has thickened slightly and developed a pleasantly tangy flavor. A comfortably cool room temperature (around 70°F) is ideal.
- Stir in the lime juice and salt. Taste and adjust the seasoning as needed.
- Cover and refrigerate for at least 2 hours before serving. The crema will thicken somewhat as it chills but should remain looser and more pourable than sour cream.
- Store covered in the refrigerator for up to 1 week.
Note: For a thinner, drizzle-friendly crema, stir in a teaspoon or two of milk after chilling. For a brighter version, add a little extra lime juice just before serving.
