Perhaps you’ve bought some crème fraîche for a recipe, and you have extra that you’re wondering how to use. Or perhaps you tasted something made with crème fraîche and you said, “wow!,” and now you want to know how to bring it into your cooking. Here are some ideas on what to do with this fabulous French ingredient.
What Is Crème Fraîche?
Vermont Butter and Cheese Creamery’s website describes the process: “After milking the cows, separate and set the fresh cream aside. Let the natural lactic bacteria take over, creating a thick, smooth, tart result known as crème fraîche.”
Basically, this French-style cultured cream is a bit like sour cream, it’s more deeply flavored, richly textured and delightfully tangy. It also has a subtle nutty flavor that sour cream just does not have.
How to Use Crème Fraîche
It’s so easy to bring it to your cooking. A few ideas:
And finally, use crème fraîche as a white pasta sauce. For example, the quintessential quick French recipe for “Pasta with Lardons” calls on lardons (French style bacon), one egg yolk, crème fraîche, grated parmesan and gruyère, nutmeg, salt, and pepper. I cannot find an equivalent recipe in English, so I’m just going to have to develop one myself. Stay tuned. This is 20-minute French cooking at its “bonne femme moderne” best.
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