Crème Fraîche Lime Crema
- Yield
- approximately 330 g crema
October 2, 2026 · Version 1 · Sauce
Cool, tangy finishing sauce for tacos, nachos, and grilled food
Preparation
Scaling basis: Crème fraîche · 250 g
PHASE A — MIX
Ingredient Uses
-
- Quantity
- 250 g
- Scaling
- 100.00%
-
- Quantity
- 35 g
- Scaling
- 14.00%
-
- Quantity
- 2 g
- Scaling
- 0.80%
-
- Quantity
- 30 g
- Scaling
- 12.00%
-
- Quantity
- 3 g
- Scaling
- 1.20%
-
- Quantity
- 2 g
- Scaling
- 0.80%
-
- Quantity
- 1 g
- Scaling
- 0.40%
Method
- Whisk crème fraîche until smooth.
- Whisk in lime juice, zest, water, salt, garlic, and cumin.
- Rest under refrigeration for 20 min.
- Adjust with 5 g–15 g water to reach a spoonable or squeezable consistency.
Lime acidity varies, so add the final 10 g juice to taste. Keeps refrigerated for up to 3 days.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Herb crema: Blend in 20 g coriander leaves.
- Smoky crema: Add 10 g chipotle in adobo.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Too thick | insufficient dilution | whisk in water gradually |
| Uneven seasoning | inadequate mixing | whisk thoroughly and rest |