In a small sauté pan, heat the oil over medium heat until it begins to shimmer. Stir in the curry powder and cook, stirring constantly, until fragrant and the color deepens, about 2 minutes. Add
Add the crème fraîche to the bowl and whisk until smooth, then season with the salt. Cover and refrigerate for at least 30 minutes, or up to 8 hours to allow the flavors to meld. The crème fraîche will keep, covered in the refrigerator, for up to 3 days.
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