Chive Cream

Submitted by CindiJ

"At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 1.5 cups

ingredients

• 236.59 ml creme fraiche
• 59.14 ml buttermilk
• 2 garlic cloves, minced
• 44.37 ml chives, thinly sliced
• 2.46 ml lemon zest
• 3.69 ml lemon juice
• 1.23 ml kosher salt
• fresh ground black pepper

directions

1. In the bowl of a standing mixer – or in a large bowl, using a hand-held mixer – whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
2. Refrigerate 1 hour before serving.
3. This will keep, refrigerated, for one day.