Garlic-chive creamTotal time: 10 minutes Servings: Makes about 1 1/2 cups Note: From Josef Centeno. 1 cup crème fraîche 1/4 cup buttermilk 2 cloves garlic, minced 3 tablespoons thinly sliced chives 1/2 teaspoon lemon zest 3/4 teaspoon lemon juice Kosher salt Freshly ground black pepper In the bowl of a standing mixer -- or in a large bowl, using a hand-held mixer -- whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste. Refrigerate 1 hour before serving. This will keep, refrigerated, for one day. Each tablespoon: 22 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 2 grams fat; 1 gram saturated fat; 4 mg. cholesterol; 32 mg. sodium.
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