Preparation info

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This substitute for the real thing is as close as you will get, even better than Paul Bocuse’s version.

Mix together 2 parts cream to 1 part sour cream in a bowl. Allow to sit at room temperature for 6 to 8 hours.

Place a fine-meshed strainer set over a bowl, add the cream mixture, and set aside to drain for 2 to 3 hours, until thick.

Mix in a teaspoon of lemon juice for each cup of crème fraîche. It will keep in the refrigerator for about a week.