DIY Crème Fraîche Adds a Creamy Kick to Sauces, Desserts, and Scrambled Eggs
Crème fraîche, a cultured heavy cream, is a staple in French cuisine, and is often used in many sauces since unlike many dairy products it does curdle when heated. It is less sour and thicker than U.S.-style sour cream. More »
Crème fraîche, a cultured heavy cream, is a staple in French cuisine, and is often used in many sauces since unlike many dairy products it does curdle when heated. It is less sour and thicker than U.S.-style sour cream. More »