Burnt spring onion crema

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
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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

Homemade crema

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

Equipment

  • Blender

Method

1
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
2
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
3
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
4
Cook until the spring onions are nicely blackened, turning occasionally until deeply charred and caramelised
5
When the onions are ready, transfer to a high-powered blender and blitz with the crema (or sour cream) until as smooth as possible. Season to taste
First published in 2017
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Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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