crème fraîche recipe
The Best crème fraîche recipe
The health perks make it even more appealing. It’s naturally lower in fat than sour cream if you make it with a little extra cream, and it’s packed with probiotics from the yogurt base. Plus, it’s a great way to use up leftovers—just toss in some herbs or a pinch of garlic for a quick flavor boost. Whether you’re whipping up a quick weeknight meal or prepping for a dinner party, this recipe is a no-fuss way to elevate simple dishes. My family and I swear by it, and I’ve never been disappointed.
Classic Crème Fraîche with Garlic Tomato Sauce
A creamy, tangy sauce that pairs perfectly with fresh pasta or roasted vegetables. This recipe balances rich tomato flavor with a bright, buttery crème fraîche base.
🥘Ingredients
- 1 cup heavy cream
- 1/2 cup buttermilk
- 1 tbsp lemon juice
- 1 tsp salt
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
In a mixing bowl, whisk together heavy cream, buttermilk, lemon juice, and salt until smooth. -
2
Heat crushed tomatoes, garlic, olive oil, oregano, salt, and pepper in a saucepan over medium heat until simmering for 10 minutes. -
3
Remove from heat and let cool slightly. Strain the sauce to remove garlic skins, then whisk in the crème fraîche until fully combined.
🔧Equipment
- Mixing bowls
- Small saucepan
- Whisk
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crème Fraîche with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crème Fraîche with Garlic Tomato Sauce
How do I substitute sour cream for crème fraîche?
You can use sour cream as a substitute, but it won’t be identical in texture. For a closer match, mix equal parts sour cream with a little heavy cream or half-and-half to lighten it slightly. If you’re making a sauce or dip, sour cream works fine, but for creamy baked dishes, the texture may be slightly less smooth.
Can I make crème fraîche ahead of time?
Yes, crème fraîche tastes even better after a day or two in the fridge. Let it sit in the fridge for at least 24 hours to develop its tangy flavor, then use it in your recipe.
What if I don’t have a heavy cream separator?
A heavy cream separator isn’t strictly necessary—just use whole milk and heavy cream in a 1:1 ratio. For a thicker crème fraîche, strain the mixture through a fine-mesh sieve after it’s set to remove any lumps.
How do I know if my crème fraîche is ready?
Your crème fraîche is done when it’s thick enough to hold its shape when you lift it from the bowl and slightly jiggly rather than runny. It should also have a mild tang—if it tastes too sour or smells off, it’s overdone.
