Practical ingredient guide
Crème fraîche
Thick cultured cream with mild acidity, usually around30% fat.
Dairy and cheese
All year round
Home-style
What it offers and why to use it
Thick cultured cream with mild acidity, usually around30% fat. Blend into chilled soups or add at the end of sauces for body and acidity.
Flavour profile
Creamy, milky and mildly tangy.
From shopping to cooking
Choose
Choose plain unsweetened crème fraîche and check the fat percentage.
Store
Keep refrigerated and use clean utensils; follow the use-by date and opening guidance.
Prepare
Blend into chilled soups or add at the end of sauces for body and acidity.
How to make the most of it
Good pairings
Cucumber, melon, potato and fish.
How to substitute it
Greek yoghurt has less fat and more acidity, changing the result.
From ingredient to plate
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Recipes with crème fraîche
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