Crème fraîche is simply mixed with coarsely crushed black peppercorns which have been sieved to remove unsightly dust. This is also good using brine-cured green peppercorns (drain them first), or exotic varieties such as grains of paradise or long pepper. Serve as a dip, a dressing or swirl into soups.
Mix the crème fraîche and crushed pepper together, then chill until needed.
© 2008 Christine McFadden. All rights reserved.