Burnt spring onion crema

Name: Burnt spring onion crema
Total time: 30 min
Ingredients: 2 bunches of spring onions; salt; 200ml of double cream, preferably organic; 1 1/2 tbsp of buttermilk, preferably organic

by Nud Dudhia (Breddos Tacos)

Item 1 of 1

Nud Dudhia's burnt spring onion crema recipe brings a world of flavour to table, a great recipe to try if you're looking for a creamy sauce that holds more interest than your standard sour cream. Mexican crema is slightly more sour and salty than regular sour cream, and the addition of burnt spring onions give it a wonderfully rich, smoky flavour. Add a good dollop to a steak taco for next-level results.

First published in 2017

discover more:

^{If you're short on time, you can skip making your own homemade crema and use 200ml of sour cream instead.}

Ingredients

Metric

Imperial

Burnt spring onion crema

2 bunches of spring onions
salt

Homemade crema

200ml of double cream, preferably organic
1 1/2 tbsp of buttermilk, preferably organic

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Blender

Method

To begin, make the crema. Place the double cream in a pan and heat until it reaches 35°C. Remove from the heat, transfer to a glass jar and pour in the buttermilk

Loosely place the lid on the jar and set aside in a warm place for 24 hours. After this time, tighten up the lid and store in the fridge

Trim and clean the spring onions and preheat a griddle pan or better still, a barbecue. If you're using a pan, wipe the surface with some neutral oil (like rapeseed oil) and place the spring onions over a medium-high heat

Cook until the spring onions are nicely blackened, turning occasionally until deeply charred and caramelised