Crème fraîche sauce from The Dessert Lover's Cookbook: More Than 200 Spectacular Recipes with Step-by-Step Color Photographs (page 219) by Marlene Sorosky

  • buttermilk
  • whipping cream
  • Serves : 1 cup

  • EYB Comments

    Prepare crème fraîche at least twenty-four hours in advance.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh blackberry cobbler; Prunes in Port

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare crème fraîche at least twenty-four hours in advance.

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