crème fraîche
Also known as: cream friache
A thick, cultured cream, tangy like sour cream but richer and less sharp, with a higher fat content that lets it be boiled or simmered without curdling -- something sour cream can't reliably do. Used as a finishing garnish (a dollop on soup) and, in cooking, as a stable way to add creaminess to a hot sauce.
Buying guidance
Sold in small tubs near sour cream and other cultured dairy, sometimes at a premium price -- a specialty or well-stocked grocery store is more likely to carry it than a small local market.
Substitutions
- Sour cream -- similar tang and thickness for a cold garnish; don't boil it directly in a hot dish, since it's more prone to curdling than crème fraîche.
- Mascarpone thinned with a little cream or lemon juice -- richer and less tangy, but a reasonable stand-in.
- Homemade version: heavy cream plus a tablespoon of buttermilk per cup, left at room temperature until thickened (usually 12-24 hours) -- a close approximation from ingredients more likely already on hand.
Tips & common mistakes
Substituting sour cream in a recipe that specifically simmers or boils the crème fraîche can cause the sauce to break or curdle, since sour cream doesn't have the same heat stability -- if swapping, add sour cream off the heat instead, as a garnish rather than a cooking ingredient.
Storage
Keeps refrigerated for a couple of weeks past its purchase date, similar to sour cream -- check for any off smell or visible mold before using an older tub.