Cilantro-Lime Sauce
A vivid green finishing sauce of blanched cilantro, lime, and Mexican crema, thick enough to hold a clean swipe on the plate.
Servings: 2 plates (about ¼ cup)
Ingredients
- ½ cup tightly packed fresh cilantro leaves and tender stems
- 1 Tbsp fresh lime juice
- ½ tsp finely grated lime zest
- 1 small garlic clove
- 1½ Tbsp neutral oil such as grapeseed or avocado oil
- 1 Tbsp Mexican crema
- 1-2 Tbsp cold water as needed
- ¼ tsp salt plus more to taste
Instructions
- Bring a small saucepan of water to a boil. Prepare a bowl of ice water.
- Blanch cilantro for 10–15 seconds, then transfer immediately to the ice water.
- Drain and squeeze the cilantro fairly dry.
- Blend cilantro, lime juice, zest, garlic, oil, crema and salt until completely smooth.
- Add cold water a little at a time until the sauce is thick enough to hold a swipe on the plate.
- Taste and adjust lime and salt.
Notes
Make-ahead: Refrigerate in a covered container. Stir before serving; if needed, blend briefly to restore a smooth texture.