vermon creme fraiche Vermont creamery

There is something truly magical about an ingredient that can instantly elevate a dish from "home-cooked" to "gourmet bistro" with just a single dollop. For me, that secret weapon has always been crème fraîche. If you haven't swapped out your standard sour cream for this French-style cultured cream, you are absolutely missing out on one of life’s simplest luxuries. It’s richer, thicker, and has a sophisticated tang that doesn't break down under heat, making it a dream for both cold dollops and velvety sauces. Whenever I'm hosting a brunch or a cozy weekend dinner, I find myself reaching for Vermont Creamery. They really have mastered that European-style silkiness right here in the States, and it makes all the difference in the world for my family's favorite recipes.

Creme Fraiche Vermont Crmry

When you think of high-quality dairy, Vermont is usually the first place that comes to mind, and for good reason. This particular crème fraîche from Vermont Creamery is a staple in my refrigerator. It has this incredibly lush, heavy-cream texture and a subtle nutty finish that you just can't find in mass-produced alternatives. It’s perfect for those mornings when you want to make the most decadent scrambled eggs or a savory tart that will have your neighbors asking for the recipe. I love using this version specifically for baking and heavy savory dishes because its high fat content means it won't curdle when I stir it into a bubbling pan. It’s the ultimate kitchen multitasker that brings a bit of Vermont charm to every bite.

Savory Wild Mushroom and Crème Fraîche Tart

Ingredients:

1 sheet of frozen puff pastry, thawed
8 oz Vermont Creamery Crème Fraîche
2 cups mixed wild mushrooms (cremini, shiitake, or oyster), sliced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
Salt and cracked black pepper to taste
1 egg (for egg wash)
Fresh chives for garnish

Instructions:

Start by preheating your oven to 400°F. In a large skillet, heat the olive oil over medium-high heat and sauté your mushrooms until they are golden brown and all the moisture has evaporated. Stir in the minced garlic and fresh thyme, cooking for just another minute until fragrant. Season generously with salt and pepper, then set aside to cool slightly. On a parchment-lined baking sheet, roll out your puff pastry and score a one-inch border around the edge. Spread a thick, even layer of the Vermont Creamery Crème Fraîche inside the border. Top the cream with your sautéed mushroom mixture. Brush the edges of the pastry with the beaten egg wash. Bake for 20-25 minutes or until the crust is beautifully puffed and golden. Garnish with fresh chives before serving warm to your lucky guests!

Buy Crème Fraîche Online | Vermont Creamery | Fulton Fish Market

I am a huge advocate for the convenience of modern grocery shopping, especially when it involves getting premium ingredients delivered right to my doorstep. Seeing Vermont Creamery available through the Fulton Fish Market is a total game-changer. Most people associate the fish market with, well, fish—but any seafood lover knows that a high-quality cream is the best companion for a fresh catch. Whether you are ordering a side of Atlantic salmon or some succulent scallops, adding a tub of this crème fraîche to your cart is a must. It’s the base for the most incredible cold sauces and herb dabs that cut through the richness of seafood perfectly. It really saves me a trip to the specialty grocer when I can get my protein and my favorite dairy all in one go!

Lemon-Dill Crème Fraîche Sauce for Pan-Seared Salmon

Ingredients:

2 center-cut salmon fillets
1/2 cup Vermont Creamery Crème Fraîche
1 tablespoon fresh dill, finely chopped
Zest of half a lemon
1 teaspoon fresh lemon juice
1 teaspoon capers, drained and chopped
1 tablespoon butter
Salt and white pepper to taste

Instructions:

First, prepare the cold sauce by whisking together the crème fraîche, fresh dill, lemon zest, lemon juice, and chopped capers in a small bowl. Season with a pinch of salt and white pepper, then let it chill in the fridge while you cook the fish so the flavors can meld. Pat your salmon fillets dry with a paper towel and season both sides with salt. In a non-stick skillet, melt the butter over medium-high heat. Place the salmon skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked to your preferred level of doneness. Plate the salmon and top with a generous dollop of the chilled lemon-dill crème fraîche sauce. The heat from the fish slightly melts the cream, creating a luscious sauce that tastes like pure springtime on a plate.

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