CRèME FRAîCHE
Crème fraîche can do anything sour cream does, more elegantly - serve it with caviar, drizzle on tacos, or dollop on berries. In fact, it's better than sour cream because it doesn't break at high temperatures: whisk a little into simmering sauces and soups to add tangy richness.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 20m
Number Of Ingredients 2
Steps:
- In a bowl, whisk together 1 part buttermilk with 8 parts of heavy cream. (For example, 1/4 cup buttermilk to 2 cups cream.) Cover the bowl and leave it at room temperature for 12 hours to 2 days, until it thickens and separates. Whisk together and transfer to a container; refrigerate, tightly covered.
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