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Crème Fraîche

This image courtesy of Joseph DeLeo

This slightly fermented heavy cream is used in France for desserts. It adds a tart-sweet note to soups and sauces, and can be whipped and flavored just like heavy cream but has a more full-bodied, tangy taste. It stores quite well, so do make the full amount.

Notes

Make-ahead note:



Crème fraîche must be made at least 60 hours in advance; it can be stored in the refrigerator for a week once it is fully fermented.

Makes3 cups

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturecreamy, rich, tangy, tart

Type of DishCondiments

Ingredients

Instructions

  1. At least 2½ days before you will be serving the crème fraîche, combine the cream and buttermilk in a large bowl. Stir well and cover tightly. Let stand at room temperature for 36 hours, or until slightly thickened, then refrigerate at least another 24 hours and up to 10 days before serving. It will continue to thicken in the refrigerator.

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