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.