Creme Fraiche

Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.

  • Yield: Makes about 2 cups
Creme Fraiche

Source: Martha Stewart Living, April 2006


  • 2 cups heavy cream
  • 2 tablespoons low-fat buttermilk


  1. Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.


Be the first to comment!