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Sauces and Condiments

Garlic-chive cream

ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a short, fast commute, ... Read more

Total time: 10 minutes | Makes about 1 1/2 cups
  • 1 cup creme fraiche
  • 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

Step 1In 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.

Note: From Josef Centeno.
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