One of the mysteries of the English language finally explained.
A type of thick cream made from double cream with the addition of buttermilk, sour cream, or yogurt.
- ‘Sandwich the halves together with a teaspoon of thick creme fraiche, clotted cream or strained yoghurt and chill.’
- ‘Stir together the mayo and the creme fraiche or sour cream.’
- ‘In a bowl, combine mustard, creme fraiche and vinegar.’
- ‘Add the creme fraiche, heavy cream, and horseradish.’
- ‘In a small bowl, combine creme fraiche, lemon juice and heavy cream.’
- ‘Serve with creme fraiche or double cream, lightly sprinkle with cinnamon.’
- ‘I wheeled out my fail-safe conversational gambit which is to ask Mel to take me through the difference between creme fraiche, fromage frais and sour cream.’
- ‘In a small pot, combine creme fraiche, shallots, lemon juice and salt.’
- ‘Scrape out the seeds from the vanilla pod with the point of a knife and stir them into the mascarpone with crème fraiche.’
- ‘Try adding cheese or streaky bacon, a dollop of thick yoghurt or creme fraiche.’
- ‘Next time (and there will definitely be a next time) I'll probably substitute the whipping cream with some light creme fraiche instead.’
- ‘Whisk in creme fraiche and simmer for 20 minutes more.’
- ‘In a medium bowl, whisk together the dissolved gelatin and creme fraiche until well combined.’
- ‘Add the heavy cream, creme fraiche, and lemon juice and simmer until soft, about five minutes.’
- ‘If creme fraiche is unavailable, use lightly sweetened sour cream.’
- ‘Serve covered with maple syrup, butter or creme fraiche.’
- ‘For the topping, boil the potatoes then drain thoroughly and mash with the butter and creme fraiche, seasoning to taste.’
- ‘Diane did a simple pasta dish with Patti's smoked salmon, capers, chives, sautéed sweet onion, and crème fraiche.’
- ‘It was baked apple in some kind of pastry with creme fraiche and apple sorbet.’
- ‘A pasteurised cream will not develop in the same way, so you do need to use fresh cows cream to make creme fraiche, unless you have access to a particular culture to produce a similar result.’
From French crème fraîche, literally ‘fresh cream’.
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