Mexican Cream Sauce (Print Version)

# Ingredients:

01 - 2 tablespoons of lime juice.
02 - ⅛ teaspoon of fine salt.
03 - 2 tablespoons of tangy buttermilk.
04 - 1 cup of creamy heavy cream.

# Instructions:

01 - Stir together buttermilk and heavy cream in a jar or bowl.
02 - Set it in a warm spot and leave for 12 to 24 hours, covered.
03 - Sprinkle in the salt and lime juice, then give it a good stir.

# Notes:

01 - Extend culture time to 24h in the fridge.
02 - Store in the fridge for up to 2 weeks.
03 - For a kick, sprinkle in chili powder.

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