Traditional Cream Sauce (Print Format)

A smooth, zesty cream made by fermenting heavy cream with lime and buttermilk. Use it on all your favorite Mexican dishes.

# Ingredients:

01 - 2 tablespoons lime juice.
02 - 1 cup heavy cream.
03 - ⅛ teaspoon fine salt.
04 - 2 tablespoons buttermilk.

# Steps:

01 - In a jar or a bowl, stir buttermilk and heavy cream together.
02 - Cover up and leave somewhere warm for 12 to 24 hours to settle.
03 - Stir in salt and lime juice until blended nicely.

# Tips:

01 - Refrigerate to culture for up to 24 hours.
02 - Stays good in the fridge for 2 weeks.
03 - Mix in chili powder if you like it spicy.

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