Crème fraîche is heavy cream that has been cultured and thickened with a live enzyme like the one found in buttermilk. It is thick and smooth with a rich tangy flavor. Th e advantage of cooking with crème fraîche (as opposed to sour cream) is that it will not separate when boiled. Crème fraîche is easy to make and is amazingly versatile. Stir it into a vinaigrette for a creamy, tangy dressing. Flavor it with herbs and a touch of salt for a perfect garnish for a soup. Use it to thicken and enrich a pasta sauce or braise. A potato gratin is sublime when made with crème fraîche. For dessert it can be sweetened with sugar, honey, or maple syrup to make a simple sauce. It can be whipped to make a soft whipped cream (be sure not to overwhip it; it will become grainy, just like heavy cream). Mix with melted chocolate for a great frosting (page 386). And it makes delicious ice cream.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.