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When I used creme fraiche for stroganoff it went horribly thin and not the same as sour cream at all.  Maybe use the professional cream mentioned on that other thread and add some lemon juice to sour it.

Well thats what I am going to try when I am over next for my stroganoff.

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Bring the sauce back to the boil and simmer for a few minutes, but I don't think this would be suitable for stroganoff.

Your suggestion of crème fraîche + lemon juice (+ pepper?) would be better in this instance, as the cream is not really supposed to be cooked in this instance, but just heated (in my recipe!)

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