Originally Posted by TATTRAT
Sour cream with a little plain yogurt, or heck just sour cream is a fine substitute. If using the sour cream, just whip it and let it sit at room temp for a bit.
Even if/when you do find creme fraiche in the store, there will be a jacked up price to accompany it. It is simply cultured cream. The only distinct advantage is you can cook with creme fraiche without the risk of curdling and it has a LONG shelf life, but for just finishing a dish save yourself 5 bucks...sour cream.
I tried using sour cream when I made Chicken Saltimbocca on Sunday. I wish I had whipped it, because when I made my sauce, it seemed to separate. It was still a good dish, just lacked in presentation. I think next time, I'll try to make my own creme fraiche.
Do you know what would cause the sauce to separate? I have used sour cream before, and it hasn't been a problem. My sauce consisted of leftover butter, olive oil, brown bits (after browning the chicken), crimini mushrooms, sage leaves, water and wine. I added the sour cream at the end, after taking it off the heat.