Minted Crème Fraîche

Minted Crème Fraîche

Serve this Minted Crème Fraîche with just about anything.

Minted Crème Fraîche 

Print This Recipe Total time Yield 10–12Source Inspired by Naomi Pomeroy, Taste & TechniquePublished
Minted Crème Fraîche


  • 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


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.