Ingredients Condiments Cream Sauce Homemade Crema Be the first to rate & review! Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Published on March 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Ingredients 1 cup sour cream 1 cup heavy cream 1 teaspoon kosher salt Fresh lime juice, optional Directions In a bowl, whisk together the sour cream, heavy cream and salt. Cover the bowl and let the mixture sit at room temperature for at least 2 hours. The crema can be refrigerated until the same date as the expiration date for the sour cream or heavy cream. Bring the crema to room temperature before serving; season to taste with lime juice if desired. Rate it Print