Creme fraiche is truly a wonderful way to make a quick
approximation of a
cream sauce. Try the following. Cut up some
chicken or
beef and coat with
Cajun spices.
Saute in a frying pan. Part way through, add some sliced
onions so that
meat and onions are done at the same time. Add some
garlic and
sauté for a minute. Then add some creme fraiche. It will slowly melt making a nice sauce. Serve over
rice or
noodles.
Be creative. Add some vegetables of your choice.
Warning: The main way in which this differs from a real sauce is that it is quite thin. But then, heck, it is awfully easy.