I make this a lot in the summer months, and actually prefer it to whipped cream on cold fruit salads and shortcakes. I use it alongside cold poached fish or crabmeat, summer composed salads and pasta salads, as well, sometimes adding fresh minced herbs. It has a fresh taste , unlike mayonnaise, which is far saltier. It has a smooth finish, without an aftertaste of lemon juice.
Normandy style creme fraiche
In a clean Mason jar measure :
1 cup heavy cream (I used Hood's)
1 cup sour cream (Hood's again)
Stir the creams briefly, then screw on the clean lid. Tighten and shake for a minute or so, then place the jar on the counter. Write the time you made it on the lid and let sit at least 12 hours.
Unscrew the lid and spoon out a taste - the creme should be very thick. Store the jar in the fridge for up to a week.
After a lot of rain the last few days, it's a beautiful sunny day today - hooray for summer!