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Lemon Creme Fraiche

Recipe information

  • Yield

    makes 1 cup

Ingredients

1 cup crème fraîche
Finely grated zest of 1 lemon
1/2 teaspoon kosher salt
1 teaspoon truffle oil (optional)

Preparation

  1. Whisk together the crème fraîche, zest, and salt in small bowl. Cover and refrigerate until ready to use or up to 2 days. Right before serving, drizzle with truffle oil, if using.

Michael's Genuine Food
TagsCondimentDipFrenchEuropeanLemonCitrusFruitNut FreeGluten FreeVegetarianEasyQuickMake AheadNo-CookCookbooks
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