I used this crème fraîche as a garnish for a Pumpkin, Butternut Squash and Sage soup that I made this weekend. Originally I was going to incorporate the method into the soup post, but since I also garnished with some olive oil that I infused with sage, I thought it might be nice to teach you how to make these separately. That way you can go ahead and make them to have on hand! Besides, if I put all of that in one blog post it would become more like a small novel. You know I couldn’t just stop there! I also had to make some crispy sage leaves and shallots, then I served the entire darn thing in a pumpkin bowl! It was amazing, but it took some time! So, since the crème fraîche can be stored for up to 10 days, let’s start here — and then tomorrow we can tackle the sage oil — and then head on to the soup in a pumpkin bowl! Baby steps….
So what is crème fraîche, you ask? Well, crème fraiche is sour cream’s thinner, more sophisticated cousin from France. Aside from the accent, it also has a smoother taste and won’t break as sour cream does when added to sauces. (Show off!) While crème fraîche is becoming more and more available in supermarkets, it is actually really easy to make at home. The only thing sour cream has going for her is that crème fraîche doesn’t develop in a hurry. Crème fraîche will make you wait. 24 hours to be exact.
It only takes 3 simple steps to make — the waiting is the hardest part! Simply pour 1 cup heavy cream in a jar, add 1 tablespoon buttermilk, cover and shake. Leave covered at room temperature, stored in a dry place and away from sunlight, for 24 hours. It is ready when it becomes thick, and don’t worry about the cream spoiling; the benign live bacteria in the buttermilk will multiply and protect the cream from harmful bacteria. You know, science stuff. After 24 hours, place in the refrigerator. It will continue to thicken and take on a tangier flavor as it ages. Crème fraîche will keep in the refrigerator for up to 7–10 days.
In closing, here is a teaser shot of the crème fraîche on my soup. Oh, and some other clever uses for it! It really is pretty amazing on about anything.
- Great on black bean and other creamed veggie soups, too!
- Mix into mac and cheese for something completely decadent.
- Stir into marinara to make for a creamier pasta sauce.
- Spoon it in place of whipped cream over chocolate pudding, or on top of your favorite cobbler.
- Make an elegant appetizer by dolloping it onto smoked salmon and rye bread, topped with fresh dill.
- Make your morning brighter by serving alongside your morning scone.