Condiments, Dressings & Sauces > France > Crème Fraîche >
1 C heavy cream
1 tsp. buttermilk
Combine heavy cream and buttermilk in a saucepan; heat until the mixture becomes lukewarm. Transfer to a jar or plastic container; cover loosely. Let stand at room temperature until thickened (about 24 hours), and then refrigerate. The Crème Fraîche will continue to thicken as it chills. It will have a tangy, nutty and more mature flavor than sour cream. When used in other recipes, it will not curdle when heated as sour cream often does.
Note: Crème Fraîche is a matured French cream, available in both imported and domestic varieties. However, to save expense, Crème Fraîche can be made at home by mixing together amounts of heavy cream and buttermilk. The sauce is often used in poultry and vegetable dishes, as well as desserts.
Recipes using Crème Fraîche:
Aligot (French Mashed Potatoes with Cheese)
Crème Caramel (Basque Koka)
Flamiche Aux Poireaux (French Leeks & Cream Tart)
Shchi (Russian Cabbage Soup)
Food Fare Culinary Collection: French Nourriture
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