Do you think I can freeze this?

[MrsMar]

I made some really nice creme fraiche and watercress sauce last night to go with some salmon steaks we had. I of course made far too much... do you think I can freeze it? The creme fraiche pot said not suitable for freezing, but I can't think why. I often freeze cream, is there something in creme fraiche that makes it unfreezeable? The sauce is just creme fraiche, watercress and limejuice. Any clues?

you could try but it might curdle when you defrost.

you will probably end up with water with lumps in it when you defrost it. If it's only going to go in the bin otherwise it is worth a try but I doubt it will be edible.

oh that's such a shame... you can't do anything to get something back when it's curdled can you?

Otherwise I might try and think of another way of using it... perhaps I could take some to work to have with a jacket potato, or make some kind of salad dressing with it...

MrsMar - is creme fraiche lower in fat than double cream?

(I occasionally make that sauce too)

I think so. Double cream is usually about 40% fat and I've just had a look at the pot I used (which was, to be fair half fat creme fraiche) and its 14% fat.