Crème Fraîche

This recipe produces a crème fraîche reminiscent of the enchanting varieties found in France. I prefer it to any of the commercial products available here. The proportion of one tablespoon of buttermilk to one cup of heavy cream results in a fresh, creamy taste with a gentle tang. Crème fraîche is wonderful for finishing sauces because, unlike sour cream, it does not curdle with heat.