Sherried Creme Fraiche


  • 1 tbs butter
  • 1/4 cup shallots, minced
  • 1/4 cup dry sherry
  • 1 cup heavy cream
  • 1 cup sour cream
  • salt and white pepper to taste
  • In a sauce pan over medium heat, melt the butter.
  • Add the shallots and saute for 30 seconds
  • Remove the sauce pan from the heat.
  • Add the sherry, return to the heat and reduce by half.
  • Allow to cool.
  • Add the heavy cream and sour cream.
  • Season to taste with salt and white pepper.
  • Place in a squirt bottle and refrigerate.

Print Recipe

No Comments

Leave a reply