Homemade Crema

Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

2 cups


  • 1 cup sour cream

  • 1 cup heavy cream

  • 1 teaspoon kosher salt

  • Fresh lime juice, optional


  1. 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.

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