I’ve decided to relaunch my food blog using a new name, The Saucy Southerner. I wanted a name that reflected me. My attitude, my roots, my quirkiness. I learned a lot with the old blog and there are posts there I will migrate, but I needed a fresh start; a new look and focus.
So, welcome to The Saucy Southerner…where I will continue to show my quirky side, while sharing my love of all things food.
While crème fraiche is more a condiment than a sauce, it’s still fitting; the way I figure it, what better way to start fresh than to sour some cream!
Crème fraiche is similar to American sour cream but less sour tasting. It’s a wonderful addition to sauces and a great substitute in recipes that call for cream, sour cream, yogurt or mayonnaise. Also, sweetened, it’s a delightful topping for fruits or desserts.
You can find crème fraiche in many grocery stores and markets in the US now, but it’s pricey. I say, skip the expensive grocery store version as it is easily made at home with two ingredients.
Glass container, buttermilk, heavy whipping cream...
Combine 1 cup whipping cream and 1 tablespoons buttermilk in a glass container. Cover and allow to stand at room temperature for 8 - 24 hours or until thick.
In my next post, I’ll show you how I used this crème fraiche in a deviled egg recipe.
I’ve got a lot of work to do here, so you’ll see changes over the next few days, but I’m really excited. Really! Excited!
*cartwheels* *happy dances*
P~
- 1 cup heavy whipping cream
- 1 Tbs butter milk
- Combine 1 cup whipping cream and 1 tablespoons buttermilk in a glass container.
- Cover and let stand at room temperature from 8 to 24 hours, or until very thick.
- Stir well before covering and refrigerate up to 10 days.
YAYAYAY!!!!! So glad to have you back up and sharing recipes again. The picture way!! You know me ~ Love the show and tell episodes! <3 🙂 Congratulations!!
Thank you, Sarah! I’m crying I’m so happy. 🙂 P<3
Oh yeah! Glad to see you up and at ’em, Paula! That Creme Fraiche looks fab, so how ’bout you make your own buttermilk now, eh?
Thanks, Rebecca. I’ve made my own buttermilk in a pinch…with lemon juice or vinegar and milk…is it the same process as store bought? *looks stupid* P~
I like good food, so I’m watching what you’re doing here. 🙂
Thank you, Mark.
You people. Eventually, you’ll get me to make everything myself instead of buying it at the store. Hmph.
YAY FOR NEW BLOG!! 😀
Ha! I’m not telling Rebecca I have land to add a pig sty, or she’ll have me making my own country hams. And this is hilarious, because I know someone who cures meats for a very swishy Inn near here and I’ve toyed with the idea of learning how.
Thanks…back for good now! P~
HEY I know her!!!!
U just happened to have enough of both heavy cream and buttermilk left over from making dinner today…so…. there is now a jar on my counter with a post-it on it so I know when to put it in the refridge!! Thanks Girlie… and it’s nice to be partaking of your wisdom…M
rather I than “U”
Marcie…you always make me smile! I do believe we share said wisdom (*coughyouowemerecipescough*). 😉 So, so happy you commented. P~
Hey! Do you have to alter the recipe at all for crazy locales, like, say, the middle of a Florida swamp? Would it spoil more quickly here and therefore should not sit out as long? Or something blah blah about the altitude? Thanks!
Megan…as long as the “room temperature” is 68 to 84 degrees you should be fine. Our house is 74 degrees now and it was perfect at 17 hours. P~
So happy your posting recipes again….looking forward to seeing the deviled egg recipe. My hens having me collecting eggs recipes, next time I am by your shop I will drop off some.
Vita
Oh, so happy you posted! Go to the home page. The smoked salmon deviled egg recipe is there.
I’d LOVE some of your eggs! But I’d love just to see you more.
P~
found it – yum!
Yay! 🙂 Let me know if you give it a try. P~