Crème Fraiche is originally a French product and is a fantastic ingredient that can be used for many things. It is similar to sour cream but has a softer, less sour taste. I like to add just a dollop to soup, mix it with Greek style yogurt for sauces, or add a little to sautéed vegetables just before serving. It is usually found in the cheese section of the market, at least at Whole Foods.
I just learned from a dear friend of mine, Mark Beran of Medovina, how to make it at home. This is so easy and much more cost effective that purchasing it pre-made.
Mix equal parts of buttermilk and whipping cream, I prefer organic. Set the mixture on the counter overnight, letting it sit for a minimum of 8 hours. Stir briefly and refrigerate. It will keep fresh in the refrigerator for at least 2 weeks or more.
Note: If you prefer it a bit more sour, add a bit more buttermilk.