Crème Fraîche 8oz

Crème fraîche is a French-style cultured cream with fat content typically around 28–30%, compared to sour cream's 18–20%. The higher fat content gives crème fraîche a richer, more luxurious texture and milder tanginess than sour cream. Crème fraîche also does not break when heated, making it suitable for hot sauces. For caviar service, crème fraîche's richness provides the creamy base that balances the caviar's saltiness without the sharpness of sour cream.

You can, but the result is noticeably inferior. Sour cream has a more acidic, sharper tanginess and lower fat content that competes with rather than complements the caviar's delicate flavor. Crème fraîche's milder, richer character acts as a neutral, creamy vehicle for the caviar - enhancing its flavor without introducing competing sourness. For premium caviar service, use crème fraîche. Sour cream is an acceptable everyday substitute but not appropriate for a dedicated caviar tasting.

As a rule of thumb, 2–3 tablespoons of crème fraîche per 50g of caviar is sufficient for a 4–6 person blini service. Use approximately half a teaspoon per blini before adding caviar - the crème fraîche is a complement, not the main feature. Too much overwhelms the caviar's flavor. The 8oz jar from Imperia provides enough crème fraîche for multiple full caviar services.

Serve slightly chilled - ideally at 40–50°F (refrigerator temperature). Warm crème fraîche becomes too liquid and can overwhelm the blini. Very cold crème fraîche can be stiff and difficult to apply elegantly. Remove from refrigerator 5–10 minutes before service for an ideal, spreadable but still cold consistency.

Imperia's crème fraîche has a refrigerated shelf life of 2–3 weeks from the ship date unopened. Once opened, consume within 7–10 days, keeping the jar tightly sealed. Store consistently at 34–38°F. Like all dairy, crème fraîche is sensitive to temperature fluctuation. All Imperia orders ship overnight with temperature-controlled packaging.