Crème fraîche

Crème fraîche is a thick, fermented cream with a characteristically mild tanginess and a high fat content, typically between 30 and 40%. It originates from France and is an essential ingredient in French cuisine. Thanks to its fat content, it does not curdle when heated, making it ideal for warm sauces, soups, and braised dishes. It is also used as a base for dips, dressings, and desserts. Compared to sour cream, crème fraîche has a milder and creamier flavor. It can be whipped and combined with both savory and sweet dishes, making it a highly versatile kitchen ingredient.