Creme Fraiche And Lemon Vinaigrette Recipes

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

HOMEMADE CREME FRAICHE

Steps:

• In a bowl, combine the cream and buttermilk or lemon juice.
• Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
• Stir and refrigerate until ready to use.
• (can be refrigerated up to 1 week.).

CREME FRAICHE VINAIGRETTE

Steps:

• Mix oil in to the creme fraiche.
• Blend in the lemon juice and vinegar.
• Add salt and pepper to taste.

SUMMER BERRIES WITH LEMON CREME FRAICHE

Steps:

• Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
• Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
• Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE

Steps:

• Wash and dry the shoots and mint, place in a large bowl.
• In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

CREME FRAICHE AND LEMON VINAIGRETTE

Steps:

• Whisk together creme fraiche, lemon zest and juice, mustard, and 1 tablespoon water. Season with salt and pepper.