Crème fraîche

Crème fraîche is a thick cream cultured with lactic-acid bacteria, giving it a mildly tangy flavor. Its high fat content helps it remain smooth when heated.

Lactic acid fermentation: A microbial process that converts sugars into lactic acid, lowering a food’s pH. Bacteria acidify the cream and develop its characteristic tang.
Pan sauce: A sauce made in a cooking pan by deglazing browned residue and combining it with liquid and fat. A spoonful of crème fraîche enriches and gently thickens a pan sauce.
Cultured buttermilk: A fermented, pourable dairy drink made by culturing low-fat milk. It shares lactic fermentation with crème fraîche but has far less fat and a thinner texture.
Normandy: A region of northwestern France with a long tradition of dairy farming and cream production. Normandy is strongly associated with the rich cream used for crème fraîche.
Lactococcus lactis: A lactic-acid bacterium used in dairy fermentation and other food production. Strains of this species help culture cream into crème fraîche.
Cream soup: A soup whose smooth, rich texture comes from puréed ingredients and often dairy. Crème fraîche can finish a soup without readily splitting under heat.
Clotted cream: A thick, rich cream made by gently heating and cooling high-fat milk or cream. It resembles crème fraîche in richness but is not defined by bacterial culturing.
French cuisine: The culinary traditions and techniques developed in France and its regions. Crème fraîche is a defining ingredient in many French savory and sweet dishes.
Milk fat: The fat fraction of milk, composed mainly of triglycerides. Its high proportion helps crème fraîche stay rich and resist curdling during cooking.
Baked potato: A potato cooked whole in an oven until its interior is tender. Crème fraîche is a tangy, rich topping for the potato’s hot, fluffy interior.

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