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Crème Fraîche

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Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans. It's the base for makingSpiced Crème Fraîche, the garnish for theirButternut Squash Soup.

Ingredients

Makes 2 cups

2 cups heavy cream
1 tablespoon buttermilk

  1. Step 1

    In a small bowl, whisk together the cream and buttermilk and cover with cheesecloth. Let the mixture stand at room temperature for 48 hours. Discard the cheesecloth and remove the skin that has formed on top of the cream, discarding it as well.

    Step 2

    The crème fraîche will keep, in a covered container in your refrigerator, for up to 2 weeks.

Reprinted with permission fromSouthern Comfort: A New Take on the Recipes We Grew Up Withby Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc.Allison Vines-RushingandSlade Rushingburst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which theNew York Timescalled "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.
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  • Easy way to use extra heavy cream that is about to sour; except that I added 2 tablespoons of buttermilk rather than one. Commerical purveyors have lost a customer, I shall make my own Crème Frâiche from now on. Yum, rich!

    • Hunky

    • Catalina, AZ

    • 2/9/2015

Tags Buttermilk Dairy Nut Free Gluten Free Vegetarian Easy Make Ahead No-Cook Cookbooks
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