Chive Cream

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: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup creme fraiche
• 1⁄4 cup buttermilk
• 2  garlic cloves, minced
• 3  tablespoons chives, thinly sliced
• 1⁄2 teaspoon lemon zest
• 3⁄4 teaspoon lemon juice
• 1⁄4 teaspoon 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.