Sour Cream Recipe

I am not denying that since I’m in France I cook with crème fraîche more than I used before. Don’t panic. Always with moderation. A little of crème fraîche is great to enrich the falvour of […]

I am not denying that since I’m in France I cook with crème fraîche more than I used before. Don’t panic. Always with moderation. A little of crème fraîche is great to enrich the falvour of sauces, for instance this rabbit in mustard sauce, to which I add two or three tablespoons. I have always overlefts of cream since it is no longer easy to find it bulk and I have to buy it packaged. So, few days after I make a quiche or occasionally I turn the cream into sour cream, which comes very good to change my dressings for salads or pour it on top of some roasted potatoes .

Sour Cream Recipe

Average Rating: 1 Star

(No Ratings Yet)

Loading...

Serves: 4 Time: 10 m Difficulty: Easy

Ingredients

20 cl of crème fraiche or heavy cream (must be very cold)
30 cl lemon juice
1-2 tablespoons of white wine vinegar (to taste)
Salt

Directions

In a bowl , whisk the cream with the lemon juice until it thickens.
Add the vinegar and salt and continue whisking until well thickened.
That’s it.

Hints, Tips, and Tricks

It can be used to flavor baked potatoes, salads, tacos …
Keeps well for almost a week in the fridge.

Categories: recipe

Tags: creme fraiche salsas sour cream vinagretas

Subscribe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

Oldest

Newest

Inline Feedbacks

View all comments

Author

10 years ago

Jajaja sí, sí, sí. Con moderación 😉
Aquí en Grenoble también hay diferencias que con las marcas, pero casi cualquiera es crème fraîche aceptable. Cuando vivía en Madrid recuerdo que donde hacía la compra no había mucha variedad…
Y además de las patatas, cuando estamos en época de aguacates, se la pongo a los nachos con guacamole fresco, ¡queda genial!
Un saludo y gracias por el comentario.

Reply

1

0

Would love your thoughts, please comment.x

()

OVH