Crema Mexicana

This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.

Mexican
No ratings yet

Ingredients

  • 1/2 pint heavy cream
  • 2 Tbsp buttermilk

Instructions

1

Put the ingredients into jar and stir to mix. Cover the jar with plastic wrap.

2

Set in a warm place, around 70 to 80° F , for 6 hours.

3

Then place in the refrigerator for 8 hours or overnight.

4

Stir the cream before serving.

Comments (0)

No comments yet. Be the first to comment!

Please log in to add comments.

Recipe Statistics

26 Views
0 Ratings
0 Comments
Oct 2005 Added