Garlic-chive cream

Time 10 minutes
Yields Makes about 1 1/2 cups
Garlic-chive cream

In the bowl of a standing mixer -- or in a large bowl, using a hand-held mixer -- whip the creme fraiche 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.

From Josef Centeno.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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