fl oz of crème fraîche

Crème fraîche is a cultured dairy product originating in France, made by fermenting heavy cream with lactic acid bacteria cultures. The fermentation process increases the acidity and develops a tangy flavor while thickening the cream to a pourable or spoonable consistency. Unlike sour cream, which is made from lighter cream and has a sharper acidity, crème fraîche contains higher fat content (typically 30-40%) and maintains a milder, more elegant sourness. The characteristic flavor is subtly tangy with nutty and slightly caramelized undertones, and the texture is rich, velvety, and distinctly less acidic than its American counterpart.

Crème fraîche is widely used in French cuisine and beyond as both a finishing ingredient and cooking component. It can be dolloped onto soups, desserts, and fruit dishes, swirled into sauces to add richness and subtle tang, or used as a base for salad dressings and vinaigrettes. Due to its higher fat content and lower acidity compared to sour cream, it can be gently heated without curdling, making it suitable for warming into hot sauces and finished dishes. It is essential in French preparations such as Beef Stroganoff, cream-based sauces, and baked potatoes, and works well with both savory and sweet applications.