Mexican Crème Fraîche
We love this simple, creamy, tangy sauce to garnish burritos, tacos and enchiladas. It is also tasty and visually appealing drizzled over Juliette's Pumpkin Soup (and other vegetable soups that are thickened by blending the ingredients, such as broccoli or carrot.)
1 cup sour cream
about 1/2 cup buttermilk, or more as needed
1. In a bowl, slowly whisk the buttermilk into the sour cream until the mixture is still thick, but thin enough to pour from a pitcher. The mixture will thicken slightly as it sits. The sauce keeps well in the refrigerator for several days.
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