Creme Fraiche

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

Martha Stewart Living, April 2006

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Yield:

Makes about 2 cups

Ingredients

2 cups heavy cream
2 tablespoons low-fat buttermilk

Directions

Step 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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