Creme fraiche

Crème fraîche is a cultured cream product that originated in France, known for its rich, tangy flavor and creamy, thick texture. It contains more fat than sour cream, usually around 30-40%, which gives it a richer taste and makes it less prone to curdling when heated. Here's how crème fraîche is commonly used in cooking:

Sauces:

Crème fraîche is often used as a base for sauces or added to sauces to provide creaminess and a slight tang. It's particularly popular in French cuisine for dishes like beef stroganoff and can be used in pasta sauces to add richness.

Soups and Stews:

A dollop of crème fraîche can be stirred into soups and stews just before serving, adding depth and a creamy texture without the risk of curdling, which can happen with less fatty dairy products.

Baked Goods:

Crème fraîche can be used in baking to add moisture and a subtle tang to cakes, scones, and pastries. It's sometimes used in place of buttermilk to tenderize and flavor baked goods.

Desserts:

It's used in desserts, either as a topping or an ingredient. Crème fraîche can be dolloped on fruit pies, crumbles, or used to create creamy fillings for tarts and cheesecakes.

Dips and Spreads:

Mixed with herbs, spices, or other flavorings, crème fraîche makes a delicious base for dips and spreads, perfect for serving with fresh vegetables or crusty bread.

Salad Dressings:

It can be whisked into salad dressings to add creaminess and a mild tang, complementing the fresh flavors of green salads.

Toppings:

Crème fraîche is often used as a topping for baked potatoes, soups, and chili, providing a cooler, creamier contrast to the hot dish.

Marinades:

When used in marinades, crème fraîche tenderizes meat and adds moisture, as well as infusing it with a rich, tangy flavor.

Omelets and Scrambled Eggs:

A spoonful of crème fraîche can be added to eggs before cooking to make omelets and scrambled eggs more luxurious and creamy.

Fruit Desserts:

It serves as a simple, elegant accompaniment to fresh berries and other fruits, either as a dollop on top or mixed with a bit of sugar and vanilla.

When using crème fraîche in cooking, it's important to remember its high-fat content, which allows it to be used in ways that lower-fat dairy products cannot, particularly in high-heat applications like boiling or simmering sauces without curdling. Its versatility and rich flavor profile make crème fraîche a favored ingredient for adding a touch of elegance and depth to a wide range of dishes.