Ingredients
- 1 ripe avocado
- ½ cup mayonnaise
- Juice of 1 lime
- ¼ cup fresh cilantro
- 1 small garlic clove, peeled
- 2–4 tablespoons water, as needed
- Kosher salt, to taste
Instructions
- Choose the right avocado. Use an avocado that gives slightly when gently pressed. If it feels like a baseball, put it back. We’re making crema—we shouldn’t need a contractor to get into it.
- Add the main ingredients. Place the avocado, mayonnaise, lime juice, cilantro, garlic and 2 tablespoons of water into a blender or food processor.
- Blend until smooth. Blend for 30–45 seconds, or until the sauce is creamy and the cilantro is finely incorporated. Stop and scrape down the sides as needed. There is always one piece of avocado hanging onto the wall like it wasn’t invited.
- Adjust the consistency. Blend in additional water, 1 tablespoon at a time, until the crema is thick enough to stay on your food but loose enough to drizzle. Add the water slowly. You can always add more—we cannot un-pour it.
- Season and adjust. Taste the crema and add salt as needed. If it tastes rich but a little flat, add another small squeeze of lime. The lime should brighten the sauce without taking over the whole conversation.
- Check the texture. Dip a spoon into the crema and let it fall back into the blender. It should leave a soft trail before slowly settling back into the sauce. If it drops like guacamole, add a splash of water. If it runs like salad dressing, you got a little too excited.
- Serve or chill. Use immediately or refrigerate for 15–20 minutes to let the garlic, cilantro and lime settle into the sauce.
Chef Ken's Notes & Storage
Chef Ken’s Tips
• For drizzling over tacos or bowls, blend in an additional tablespoon of water.
• Taste before adding extra lime. Avocados vary in size, and some limes come into the kitchen with a personal vendetta.
• This crema also works with grilled chicken, shrimp, steak sandwiches, burgers, roasted vegetables and breakfast burritos.
Storage
Transfer the crema to an airtight container and press plastic wrap directly against the surface to help slow browning. Refrigerate and use within 2 days for the best color and flavor. Stir before serving.
Freezing is not recommended because the mayonnaise can separate and the avocado may lose its smooth texture.
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