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.
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*
- 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.