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Creme Fraiche

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“Creme Fraiche (pronounced "fresh") is not an item easily found in local grocery stores, in certain parts of the country. The French use it often in cooking and whenever a recipe called for this ingredient, of course, I didn't have it! Then Food & Wine published it and I use it again and again. I always have it on hand in the refrigerator just "in case" I have to use my imagination and whip up a sauce for something fast! A tablespoon of creme fraiche swished into the drippings of any pan roasted pork chop or chicken breast (& a dash of white wine) turns it into an amazing meal. If you don't know about this wonderful cream, try it and you'll find more uses to this "secret" ingredient :)”
READY IN:
2mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk together the cream and buttermilk.
  2. Cover the bowl with a towel and let stand in a warm place until thickened, about 12 hours.
  3. When thickened, cover bowl tightly and refrigerate until well chilled, 2 to 3 hours.
  4. The Creme Fraiche can be refrgerated, tightly covered for up to 2 weeks.

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