Nothing says “Happy Monday” like a spoonful of fresh crème fraiche sitting atop a crispy fried potato. Taste buds, start your engines.
Thicker (and less sour) than sour cream but richer than mayonnaise, this cloud of dairy velvet is one of my favorite low sodium ingredients. You can find crème fraiche in most markets – from a Safeway to a French épicerie – and most brands have incredibly low sodium contents, landing somewhere around 10mg per tablespoon.
It works as an exceptional substitute in recipes that call for saltier spreads and I love to use it in everything from egg salad sandwiches, to a 7-layer dip, and even as a topper for spicy curry lamburgers.
And because of it’s mild flavor and transformative magic, it works equally well in savory and sweet dishes. It will cool off a bowl of pea soup as successfully as it will sweeten a ripe strawberry.
So the next time you see a recipe that calls for mayo, sour cream, yogurt, or even melted cheese, remember your new best friend: crème fraiche. And with at least eight servings per tub, let your creative juices take over. Oh the places it will go…