Homemade Sour Cream Sauce
Homemade Sour Cream Sauce
Create the Essential Sour Cream Sauce for Mexican Dishes Like Tacos
I personally believe that sour cream sauce is an indispensable accompaniment to Mexican dishes like tacos! It’s also wonderfully paired with nachos, fajitas, and French fries. With potatoes in season, why not try baking them and enjoying them with this delicious sour cream sauce? It’s a versatile condiment that elevates many meals. (Measurements are based on standard adult Korean soup spoons.)
Ingredients- 250ml Heavy cream or whipping cream
- 1 container Plain yogurt (approx. 100g)
- 3 Tbsp Lemon juice (approx. 45ml)
- 1 Tbsp White vinegar (approx. 15ml)
Cooking Instructions
Step 1
Prepare all your ingredients: heavy cream (or whipping cream), plain yogurt, lemon juice, and white vinegar. Also, get a clean glass jar or container ready for storing the finished sauce. Sterilizing the container by scalding it with hot water and ensuring it’s completely dry will help maintain hygiene.
Step 2
Pour 250ml of the heavy cream or whipping cream into your sterilized glass jar or airtight container. The freshness of the cream is crucial for the final flavor, so using a good quality, fresh product is recommended.
Step 3
Add 1 container (about 100g) of plain yogurt to the cream. The yogurt will contribute to the sauce’s smooth texture and add a pleasant tanginess, enhancing the characteristic flavor of sour cream. Opting for unsweetened yogurt will help maintain a balanced taste.
Step 4
Next, add 3 tablespoons (approximately 45ml) of fresh lemon juice. Stir everything together thoroughly until well combined. The acidity from the lemon juice is key to the sour cream’s signature tartness, so feel free to adjust the amount to your preference. If you don’t have lemon juice, you can substitute it with 2 tablespoons of white vinegar. For a sharper, more pronounced tangy flavor, consider adding 1 tablespoon of vinegar along with the 3 tablespoons of lemon juice, or use 3 tablespoons of vinegar in place of the lemon juice entirely.
Step 5
Once all the ingredients are mixed, cover the container securely and let it sit at room temperature (around 20-25°C or 68-77°F) for 24 hours to ferment and develop its flavor. This resting period allows the ingredients to meld beautifully. After fermentation, it’s essential to refrigerate the sauce. Chilling the sour cream will thicken it, resulting in a richer, creamier consistency that’s perfect for dipping chips or spreading on toast.
