I love crème fraîche – a great little product that has so many uses.
Originally from France, it has been available in the U.K. for some time and I am so pleased it can be found in stores over here too.
One of its great advantages is that it is very stable under heat and so it can be used to cook with. It won’t separate out as cream has a tendency to do if the temperature is too high. Easy to add to a sauce to make it richer.
I’ve also used it to replace products like sour cream, yogurt and mayonnaise in recipes where it gives a lighter result.