Jump to content
Complete France Forum

Nigella


tizzylizzy

Recommended Posts

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.

Link to comment
Share on other sites

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!)

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...