Mexican crema
If you want to garnish your dishes and make them look a bit more special, this is a useful recipe and technique. It is easy to scale, so you can make a large batch for many plates or only a little if there are 1 or 2 of you. Use a plastic bottle as shown here or a whisk or spoon to drizzle the crema over foods. See the pictures below for examples. Thanks Epicurious.com for this one. I've experimented with many recipes, but this is my favorite one for flavor and consistency.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Condiment bottle, whisk, or spoon for drizzling |
| Ingredients |
|---|
| 1/2 cup sour cream |
| 1/2 cup heavy cream |
| 1/2 teaspoon salt |
| Instructions |
|---|
| • Combine the three ingredients. Stir well. Let sit at room temperature for 3 hours in a glass container. |
| Variations |
|---|
| • Experiment with adding spices to change the color and flavor. |
| • Add a little lemon or lime juice for a more tart taste. |
| Storage |
|---|
| • This can be made 3 - 4 days ahead. Cover and refrigerate. |
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