How to bring taste back when too much creme fraiche is added Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushroom, onion, chicken and some pepper and salt. I added the creme fraiche in the last stage.

This made the dish creamy, but also neutralised the flavour of the ingredients. 

Is there a way to to partially reverse this neutralisation?
It depends on the dish and how amenable it is at the stage you make the mistake. Short of redoubling certain ingredients, in most cases, you can't reverse the error.