Creme fraiche and cheese=cheese sauce???

[6inchnipples]

Any one done the jamie trick and used creme fraiche mixed with cheese instead of making a cheese sauce??

I just did it for my double batch of mousaka and i'm a bit sad to see it has seperated. Anyone else had this problem or know why this happened???

I did this for a lasagna once - I had some creme fraiche left over and did not want to use it.
I did not like the end result - it tasted too 'fresh' (like creme fraiche) and not stodgy-cheese-saucy enough.
Was it 'light' creme fraiche? Because that always separates when I try to cook with it - the full fat version holds up better.

Gah, did not want to waste it!!

I read waste, how the mind works!!

Yes it was light stuff, thanks that has satisfied my wondering!!

I don't like end result as much either but i had some too and its much less hassle than dirtying another pot!

How did you know it had seperated? < dunce emotion >

you know its seperated by how it looks, kind of grainy looking rather than creamy. Its a bit like when you're baking and you add the eggs to the butter sugar mix and sometimes it curdels(sp??)

It happens sometimes when you are cooking with cream too.

Thanks 6inchnipples