|Welcome to the Home Cook!
Crème fraîche is a pasteurized, cultured cream appearing in recipes everywhere these days and Kendall Farms Crème Fraîche is “the paragon of crème fraîche," according to Thomas Keller, chef of The French Laundry and Per Se.
Inquire at local gourmet shops, upscale grocery stores or natural food stores for Kendall Farms Crème Fraîche. Or, find a distributor near you and ask for the nearest retail outlet. Bring Kendall Farms Crème Fraîche into your cooking comfort zone for professional-quality results in your home kitchen.
- GET THE FACTS
Click here to go to our FAQ page where we dispel the mysteries, myths and misnomers about crème fraîche .
- TAKE THE TASTE TEST
We recommend that you buy any competing brand of crème fraîche and taste it alongside of Kendall Farms Crème Fraîche. Nothing compares with the silky texture, gentle acidity and complex nuttiness found in Kendall Farms Crème Fraîche. A group of professional tasters agree. Click here to see the results of a taste test published in the San Francisco Chronicle.
- GO FROM ORDINARY TO EXTRAORDINARY
Substitute Kendall Farms Crème Fraîche for sour cream or heavy cream in your favorite recipes and taste the difference. To learn to make our easy, foolproof "No Cook” Sauces to enhance whatever’s on your plate, click here.
- DISCOVER THE VERSITILTY
Learn how a simple dollop can transform an appetizer, soup, snack or dessert. Click here to see our list of suggested uses.
- LEARN SOME NEW TRICKS
Click here to go to our Recipe page for inspiration, information and ideas for your next dinner party. Sneak a peek at our For Chefs Only Page if you’re hungry for more.
|NO COOK savory crème fraîche sauces for
pasta, chicken, fish, and salads
Cheese (of any kind) mixed into crème fraîche is an instant sauce for pasta:
- Parmesan, nutmeg and crème fraîche
- blue cheese, crème fraîche and walnuts
- fresh goat cheese and crème fraîche
Herbs and spices mixed with crème fraîche is an instant sauce for pasta, fish, salads, etc.:
-basil, garlic, pine nuts pureed with crème fraîche
-oregano, lemon juice and lemon zest stirred into crème fraîche
-tarragon and Dijon mustard stirred into crème fraîche
-dill stirred into crème fraîche
-dill, buttermilk, and crème fraîche shaken together
-chopped chives, lemon juice and lemon zest stirred into crème fraîche
-fennel pollen stirred into crème fraîche
Leftover and staples from the pantry as sauces:
-shredded leftover fish mixed with crème fraîche and dill
-lemon juice and lemon zest stirred into crème fraîche
-chopped ham and lemon juice stirred into crème fraîche
-fresh tomato chopped, squeezed, and stirred into crème fraîche
-sun-dried tomato chopped and stirred into crème fraîche
-peas and pearl onions stirred into crème fraîche
-chopped asparagus spears and proscuitto stirred into crème fraîche
-whole cloves of garlic poached in stock, drained, and stirred into crème fraîche
-whole cloves of cooked garlic pureed with crème fraîche
-caviar stirred into crème fraîche
-chopped fresh ginger pureed with crème fraîche
-chopped fresh horseradish pureed with crème fraîche
-toasted sesame seeds stirred into crème fraîche
-hazelnuts pureed with crème fraîche
Classic sauces without roux
-classic reductions stirred into crème fraîche
|Suggested Uses for Kendall Farms Crème Fraîche
Pan Sauces: Add crème fraîche "as is" to make a pan sauce. (Crème fraîche needs no reduction before it is added to the pan.)
Pasta: chopped fresh herbs stirred into crème fraîche = sauce
- THE BAKERY
Whipping Cream: Crème fraîche greatly improves whippability, adds density, stability, and it tastes better. Visually, it adds a lovely sheen. (Nancy Sliverton uses 3 parts crème fraîche to one part whipping cream.)
Compound Cakes: Crème fraîche gives strength to layers. Each layer can carry its own flavor.
Baked Goods: Crème fraîche gives solidity and richness to baked goods. It improves "crumb".
- MISCELLANEOUS USES
French fries dipped in (unstirred) crème fraîche. Eric Ziebold, Chef de cuisine, French Laundry.
Crème Fraîche Ice Cream: Egg yolks, a little milk (or buttermilk) and crème fraîche.
Sherbet: Fruit sorbet plus a few tablespoons of crème fraîche.
Chantilly Cream: Crème fraîche plus vanilla and sugar to taste. Whip to soft peaks.
Cooked Caramel Sauces: Crème fraîche adds another dimension of flavor.
Blue Cheese Salad Dressing: Crème fraîche, buttermilk, fresh herbs, and blue cheese.
- ET CETERA
There are times whipping cream will not whip. Add crème fraîche, it whips.
If your reduced cream sauce breaks, add crème fraîche. It puts it back together again.
Broken Hollandaise? Crème fraîche puts it back together again.
Crème fraîche and Pepperidge Farms Hearty Wheat crackers. Try it, you'll see.
|"A good, locally made, country bread with jam and crème fraîche is a traditional French after school snack. Why not make it one here with American crème fraîche?" -Amanda Hesser, The New York Times