Crème Fraîche

October 21, 2012

Crème fraîche: French sour cream.

It has less of a sour taste than American sour cream.  The French variety also has a lower viscosity and a higher fat content.

As a bonus, when used in sauces, crème fraîche doesn’t curdle when heated.


  1. […] The salmon was cured in a salt and sugar (my notes: “sel et sucre“) brine for 24 hours and served with a gentle portion of crème fraîche. […]

  2. […] have been performed. From raw milk, milk can be heated to kill microbes, soured to produce crème fraîche or sour cream, or turned into yogurt, cheese, or kefir. The butterfat portion can be separated and […]

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