Mustard Rabbit in the Oven: Crème Fraîche

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By David Tanis

Published 2008

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I have tried many commercial crème fraîche products, and some are fine, but when you make it yourself, it’s cheaper and tastes better. It’s easy, and you can control the quality of the ingredients. Homemade crème fraîche will not curdle when added to a sauce—not true of some commercial crème fraîche. It can be whipped like heavy cream for fruit desserts, sweetened or not. A big spoonful will enrich vegetable soups or cold salads like Celery Root Rémoulade.