Title: Creme Fraiche
Categories: Sauce Basic Support
Yield: 1 Servings

1	c	Heavy cream; not ultra pasterurized
1	c	Dairy sour cream
Mak	es 2	cups
STEP	S:

1. Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours.

2. Cover and refrigerate for at least 4 hours, after which the Creme Fraiche will be quite thick. The tart flavor will continue to develop as the Creme Fraiche sits in the refrigerator.

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