I prefer creme fraiche because it is far less likely to curdle than
sour cream when added to a hot sauce such as in a stew.
Chris
Crème fraîche here is much pricier than sour cream, but in most cases it’s a
direct swap as they’re very similar. (I just have to check and only buy brands
of sour cream that don’t add thickeners and other ickiness.)
Vicki. :-)
