Discussion of the mother sauces of French Cuisine has some historical purpose but I choose to elaborate on any construct that’s been used a lot in the last few decades as a sauce and crème fraîche is certainly one of those. You can use this construct as a sweet or savory embellishment and it’s really easy to make, stores well and it can be served either hot or cold.
FRENCH CRÈME FRAICHE RECIPE
2 tablespoons buttermilk or sour cream
2 cups heavy cream
Heat to room temperature, then transfer to a glass or stainless bowl or jar and let stand overnight until thickened. Refrigerate for a week or longer. Add some dill for a fish sauce, or some powdered dried mushrooms for a cold chicken or beef.
AS A COLD SAUCE:
You can use this construct by simply adding a little jam and perhaps a splash of schnapps for a pastry or pancake topping. You could also melt some chocolate in the microwave and add it for an interesting dessert sauce with a splash of Bailey’s or some Kahlua. Throw in some dried fruit and you’ve got a great cake filling.
AS A WARM SAVORY SAUCE
When your sauteing some protein, remove the item when its cooked, deglaze the pan with some appropriate wine or stock. Remove the pan from the heat and add a few tables spoons of your creme fraiche. Adjust the taste with a little salt and pepper as needed and you’ve got a quick and simple sauce.
