Fresh Lime Crema
Lime crema is a quick, thick emulsion of sour cream, fresh lime zest, and juice that adds brightness to taco nights or roasted vegetables. You simply stir the ingredients together until they reach a uniform, pourable consistency, then let it sit for ten minutes so the acid can tighten the cream.
Balance is everything
The thickness of your final crema depends entirely on the brand of sour cream used. Keep a splash of cold water or extra lime juice handy to adjust the viscosity if it is too stiff.
- Small mixing bowl
- Microplane
- Whisk or fork
What goes in.
- 1 cupfull-fat sour cream
- 1lime, zested and juiced
- 1/4 tspsea salt
- 1/2 tspgarlic powder
Whisking to unify
Slowly incorporate the lime juice into the cream using a circular motion; if you dump it all at once, the cream may break and become grainy.
The method.
Zest and juice
Use a microplane to zest the lime directly into the bowl. Squeeze the juice through a fine-mesh strainer to ensure no seeds fall in.
Combine
Add the sour cream, salt, and garlic powder to the bowl. Whisk firmly until the mixture is smooth and the lime zest is evenly distributed.
Rest
Cover and refrigerate for ten minutes. This allows the lime juice to interact with the proteins in the cream, thickening the sauce.
Adjust
Taste for salt. If it feels too heavy, add a teaspoon of water at a time until it reaches a consistency that ribbons off a spoon.
Other turns to take.
Cilantro Lime
Fold in two tablespoons of finely minced cilantro leaves immediately before serving.
Smoky Lime
Substitute the garlic powder with a half-teaspoon of smoked paprika for an earthy edge.
When it doesn't go to plan.
Use a metal bowl to keep the crema cool while you whisk.
If you want a thinner sauce for drizzling, swap half the sour cream for Mexican crema or heavy cream.
Do not over-whisk, or the fat in the sour cream will begin to separate.
The ones that keep coming up.
How long will this stay good in the fridge?
It holds its texture well for up to three days, but the lime flavor will intensify over time.
Can I use Greek yogurt instead?
Yes, but the final result will be tangier and less velvety than when using sour cream.
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