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 [1], 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 [2] 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
Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 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
Elaboración
- 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.
Sugerencias, trucos y consejos
- It can be used to flavor baked potatoes, salads, tacos …
- Keeps well for almost a week in the fridge.