Citrus Crema

Citrus Crema

Citrus crema is a fantastic condiment to keep on hand, offering a convenient way to elevate any dish.

More akin to a creme fraiche than a sour cream, it’s lighter on its feet and extremely versatile. By keeping a squeeze bottle of crema in the fridge, you’ll always be prepared to add a quick and delicious twist to your meals.

This condiment is a handy addition to your pantry, whether it’s Grilled Shrimp Tacos, Black Beans, Pulled Pork Tostadas, Creamy Cabbage Slaw, Pulled Pork Nachos, or Grilled Corn with Chili Lime Garlic Butter. And with every use, you’ll likely discover a new way to enjoy it. A little planning is all you need to make this citrus crema. Mix it the night before you plan on using it; the flavors will have time to come together, and the acid will tighten up the cream.

The orange in this recipe is manageable and doesn’t come across as “orangy” due to the lime balancing it out. This unique balance allows the sauce to add brightness and richness simultaneously, creating a flavor profile that will enhance almost any dish.  

Main Ingredients: 

Sour Cream: I prefer full-fat sour cream over the light version.

Heavy Cream: Use 36% or 40% heavy cream to give the finished sauce the smooth consistency it’s known for.

Salt: You are looking for kosher or coarse sea salt, not iodized or large flaky salt. Also, grey and black salt will dye the sauce a dingy, unappetizing color, so steer clear of those.

Lime: When selecting a lime for this recipe, pick a lime with smooth skin, as it will give you a more desirable zest. Squeeze it a little, and you should feel some give. This texture is a sign of optimal juiciness. Don’t select a rock-hard lime, as you probably won’t get the amount of juice you want.

Oranges: Similar to selecting a lime, you’re looking for a smoother rind and some give when you squeeze it. This recipe used a navel orange, but you could also use Valencia or Mandarin.

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Citrus Crema

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Course: Sauces + Dressings

Yield

2

cups

Prep time

5

minutes

Marinate Overnight

8

hours 

Total time

5

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 cup sour cream

• 1 cup heavy cream

• 1 tsp salt

• zest of 1 lime

• 1 tbsp lime juice

• 1 orange zest and juice

Method

• In a mixing bowl, combine all ingredients. Transfer to a quart container and refrigerate overnight.

Field Notes

• Mexican crema should be viewed as a closer relative to creme fraiche than sour cream. It is more rich than sour cream and is “looser” as well.
• This condiment works really well in a squeeze bottle.
• Remember to zest your citrus before juicing!
• Related Recipes: Grilled Corn with Chili Lime Garlic Butter, Black Beans, Pulled Pork Tostadas, Pulled Pork Nachos, Creamy Cabbage Slaw