pat's Recipe

Cilantro Lime Creme Fraiche (great on Salmon)

Category: SAUCES/MARINADES

1 cup heavy cream
2 tablespoons buttermilk
Finely grated rind and juice of 1 lime
2 tablespoons finely chopped cilantro
1/2 teaspoon salt

To prepare creme fraiche, combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated). Combine creme fraiche with half the lime rind and juice. Add cilantro and salt. Taste and add more rind and juice if desired.

Makes 16 Tbsp.