Normandy style creme fraiche

I first tasted this creme fraiche a few years ago, when my friend Mme. J, who grew up in Normandy, offered me a taste of her cold seafood salad.  It was chilled, fresh, and creamy, with a smooth sauce of some sort, which she identified as creme fraiche - but it was unlike any creme fraiche I had ever tried - and much better than mayonnaise.  When she offered me the recipe I grabbed a pen - she laughed and said it was very simple.  Equal parts heavy cream and sour cream, shaken in a jar and left on the counter overnight.

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!