Mexican Crema (Print Version)

A thin, tangy Mexican-style cream sauce made by fermenting heavy cream with buttermilk and lime juice. Perfect for all Mexican dishes.

# Ingredients:

01 - 1 cup heavy cream.
02 - 2 tablespoons buttermilk.
03 - 2 tablespoons lime juice.
04 - ⅛ teaspoon fine salt.

# Instructions:

01 - Combine heavy cream and buttermilk in bowl or jar.
02 - Cover and let sit in warm spot 12-24 hours.
03 - Add lime juice and salt, mix well.

# Notes:

01 - Can culture in fridge 24 hours.
02 - Keeps 2 weeks refrigerated.
03 - Add chili powder for spice.

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