If you’ve got crème fraîche lurking in your fridge, you are in luxury territory. It’s richer, less tangy, and doesn’t curdle when heated, making it perfect for sauces and soups. Honestly, it’s sour cream’s more sophisticated cousin.
Use it exactly as you would sour cream, and you’ll feel like a culinary genius. The best part? You can make your own by stirring a tablespoon of buttermilk into heavy cream and leaving it out overnight. Boom—instant homemade elegance.
