Archive for March, 2010


Crème Fraîche

  Crème fraîche (pronounced krem fresh) is a thickened cream that is used in many traditional French dishes.  It has a tangy and nutty flavor that is similar to sour cream.  The main advantage of using crème fraîche is that, unlike sour cream, it does not separate or curdle when heated.  This makes it perfect for using as a thickener in soups or sauces.  It is also delicious on eggs, fruit and can serve as a substitute for sour cream in most recipes.  Still hard to find in many areas, a convincing facsimile can be made in your very own kitchen. 

The winner of the 1985 Belmont Stakes was a gelding named Creme Fraiche.


● 1 cup heavy cream, warmed to 100° F (avoid ultra pasteurized) 

● 1 tbsp. sour cream or cultured buttermilk (I have had the most success with sour cream.  Again, avoid ultra pasteurized.) 

Combine ingredients in a jar and allow to sit, loosely covered, at room temperature for 12-24 hours before refrigerating. 

Crème fraîche will keep in the refrigerator for 2-3 weeks.



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