Several kinds of herbs can be infused and used to flavor heavy cream or crème fraîche. The herbs are first crushed with a mortar and pestle or finely chopped with lemon juice, lime juice, or vinegar. The cream is then whisked into the infusion. If regular heavy cream is used, it will thicken after a few minutes.
Herb-scented cream can be lightly spooned over cold fish and meats, but it is most often used as a sauce for salads. When flavored with mint or dill, it can be served with sliced cucumbers that have been seeded, salted, and drained to remove excess water. When flavored with freshly chopped cilantro and Tabasco, it makes an excellent dressing for a salad of tomatoes, cucumbers, grilled peppers, onions, garlic, and fennel. Or it can be used as a dressing for a simple green salad.
|fresh herb leaves (see note)|
|lemon or lime juice, wine vinegar, or verjuice|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.