A favorite condiment around my dinner table is fresh Crema Mexicana. Or crema from Guatemala, Honduras, or El Salvador. Wherever you call home, this creamy saucecan be used on everything from fish tacos (my favorite) and enchiladas to guacamole and veggie dip. What is sold in the supermarkets, while delicious, is loaded with additives such as gums and stabilizers. These ensure that the crema doesn’t separate on its journey to our kitchens, but if you are trying to cut down on processed food additives, whipping up your own crema is a great place to start.
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Crema is INCREDIBLY EASY to make—so easy that kids can help out! With a little supervision at the stove and a lesson in patience, here’s how to recreate the crema of your childhood with two readily available American ingredients.
FRESH CREMA
Ingredients
2 c heavy cream
2 T buttermilk
Instructions
- In a saucepan, combine the cream and the buttermilk.
- Stir with a wooden spoon over medium heat until the temperature reaches 98º on an instant read thermometer.
- Carefully pour the mixture into a clean glass jar or plastic container.
- Cover with a clean dish towel and let sit in a warm place (like the top of your refrigerator or inside your turned-off gas stove) for 24 hours.
- Stir, admire the thickening that has happened, then refrigerate until cold, about four hours.
- Then, use as needed!
- It will keep in the fridge for about a week, but chances are it will be all eaten up by then!
LIVEN UP YOUR FRESH CREMA WITH SOME MIX-INS
CHIPOTLE CREMA
Ingredients
1 c fresh crema
1 canned chipotle pepper, chopped fine
Adobo sauce from chipotle can (optional)
Instructions
- Thoroughly mix together the cream and chopped pepper in a large mixing bowl, then taste.
- Add a little adobo sauce to make it even spicier!
- Move to a lovely bowl to serve.
AVOCADO CREMA
Ingredients
1 ripe avocado
1 c fresh crema
Juice from 1 lime
Sea salt
Instructions
- Smoosh one avocado into a paste in a large mixing bowl.
- Stir in the crema and the lime juice.
- Add a pinch or two of sea salt.
- Serve in your favorite bowl.
VEGGIE DIP WITH CREMA AND REFRESHING HERBS
Ingredients
1 c fresh crema
½ c mayonnaise
½ c chopped flat leaf parsley
¼ c chopped chives
¼ c minced fresh dill
¼ minced fresh tarragon
2 cloves minced fresh garlic
A few cracks of black pepper
A pinch or two of sea salt
Instructions
- Mix all the ingredients together in a large bowl.
- Move to a pretty dip bowl and serve with an assortment of veggies chopped into dipping shapes.
- Think: carrots, cucumber, asparagus spears, jicama, radishes, celery and broccoli florets!
