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

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Serves: 4 Time: Difficulty: Easy
 
Categories: recipe

 
 

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¿¿Con moderación?? ¿¿Se puede usar la crème fraîche con moderación?? Yo no sería (ni soy) capaz, y eso que aquí, lo más decente que encuentro (y me gusta) es Vrai, porque hay cada cosa que pone crème fraîche y lo que te venden es una especie de queso fresco, que para qué…

Yo la nata agria ya la compro hecha, pero mira, me apunto el truco, para esas veces que encuentras la una y no tienen la otra (¡siempre me pasa!), cuando tú bucabas a la otra, ¡claro!

Para patatas asadas, ¡sin duda!

 
 
 
 
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