Swine & Sea — Herbed Crème Fraîche — French Creole Recipe

Herbed Crème Fraîche

I used to make a poor man's version of crème fraîche but have since decided the real thing is just better. I can't remember when I didn't add herbs to it and now I can't imagine not adding them. If you ever find a recipe that asks for a dollop of sour cream, switch it out for this. you won't be sorry.

Recipe

  • 1 pt.

    heavy cream

  • 2 Tbsp.

    buttermilk

  • 1 Tbsp.

    fresh oregano

  • 1 Tbsp.

    Italian flat leaf parsley
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • In a non-reactive container combine the heavy cream and buttermilk and let it sit at room temperature for 12 hours.

    • Step 2

  • Once the crème fraîche has formed, mince the herbs and garlic.

    • Step 3

  • Combine herbs to the crème fraîche. Season with salt and pepper. Store in an air tight container. Allow a couple of hours for the flavors to meld before serving.

    • Step 4

  • Will keep in the refrigerator for around 2 weeks.