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 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: 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

1. In a bowl , whisk the cream with the lemon juice until it thickens.
2. Add the vinegar and salt and continue whisking until well thickened.
3. 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