If you’re even slightly sheltered when it comes to food, you may never have even heard of Crème Fraîche. I think the first time I was introduced to the name was when I moved to California. When I was 30. And the only reason I ever stumbled upon it was because a recipe I was using called for it. I couldn’t actually find it at my local Albertson’s grocery store, if I recall correctly. I believe I substituted Crema Mexicana in my recipe instead. In a quick Google search of “Crème Fraîche v. Crema Mexicana” it seems that the jury is still out as to whether or not these two creams are virtually the same thing.
Be advised, this is not a recipe you can make in one evening. You’ll need at least 24 to 48 hours for the crème fraîche to thicken.
- 1 c. heavy cream
- 2 T. buttermilk
- 2 T. finely chopped fresh cilantro
- 1/2 tsp. salt
- 1 lime
- Combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days in the fridge.)
- Combine crème fraîche with grated lime rind and juice. Add cilantro and salt.
I used regular whipping cream instead of the heavy variety because it was what I had in the fridge. I didn’t think this turned out very thick, which may have been due to the fact that I didn’t use the right kind of cream. If the consistency of the sauce doesn’t bother you, feel free to substitute whipping cream as did I.