Serve this Minted Crème Fraîche with just about anything.
Minted Crème Fraîche
Print This Recipe Yield 10–12Source Inspired by Naomi Pomeroy, Taste & TechniquePublished
Ingredients
- 2 cup loosely packed mint leaves
- 1 cup crème fraîche
- 2 teaspoon red wine vinegar
- ½ teaspoon lemon zest
- freshly ground black pepper
- 2 teaspoon minced shallots
Directions
Roughly chop the mint leaves. Add them, along with the crème fraîche, the vinegar, and zest to a blender. Season with a generous pinch of black pepper. Blend until smooth. Stir in shallots and serve. Can be covered and refrigerated up to 5 days before using.
