Crème fraîche

[marvinq]

I've really been wanting to try this scrambled eggs recipe with Crème fraîche or even with strawberries. The problem is I can't find Crème fraîche anywhere. All the supermarkets I've gone to don't carry it and/or have never heard of it.

Does anyone here use it? If, so where can I get it so I can try it?

 

[Toots]

I've seen it at Trader Joe's and at Whole Foods.

 

[Callisto in NC]

I've never seen it in a store, most of the time I've had it the person serving it has made it themselves. Have you googled for recipes? Try this Google list.

 

[miniman]

I think you can use sour cream as a subsitute

 

[Fearless Kitchen]

I've seen it for sale a time or two, but I've never bought it so I can't recommend a brand or a vendor. I usually substitute yogurt.

 

[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.

 

[Vanilla Bean]

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.

 

[Zereh]

Make your own! It's similar to cream cheese, but it's definitely not the same. It has more bite / tang and isn't nearly as thick:

• 1 cup whipping cream mixed with 2 tablespoons buttermilk.
• Combine well in a covered glass jar. Let stand at room temperature 12-24 hours, or until thickened. Shake it a couple of times. (The warmer the room, the better! 75 degrees is ideal.)
• Use within a week.

It's to-die-for with fresh berries, rhubarb-strawberry cobbler, in your smashed and/or mashed potatoes or in soups. And don't forget to put some on top of your scones!


Z