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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
vegetable book

Photography: Ngoc Minh Ngo

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.

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