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
Source: Martha Stewart Living, April 2006
- 2 cups heavy cream
- 2 tablespoons low-fat buttermilk
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.