Herbed Creme Fraiche
Tuesday, June 30, 2020
I used to make a poor man's version of creme fraiche but have since decided the real thing is just better. I can't remember when I didn't add herbs to it and now I can't imagine not adding them. If you ever find a recipe that asks for a dollop of sour cream, switch it out for this. you won't be sorry.
Ingredients
1 pt. heavy cream
2 Tbsp. whole buttermilk
1 Tbsp. oregano, fresh
1 Tbsp. Italian flat leaf parsley
Kosher salt
Freshly ground black pepper
Instructions
In a non-reactive container combine the heavy cream and buttermilk and let it sit at room temperature for 12 hours.
Once the creme fraiche has forms, mince the herbs and garlic.
Combine herbs to the creme fraiche. Season with salt and pepper. Store in an air tight container. Allow a couple of hours for the flavors to meld before serving.
Will keep in the refrigerator for around 2 weeks.
Tags
Condiment
