Cream and herb dressing


Cream and herb dressing
A quick and easy recipe for a cream and herb dressing to go with all kinds of dishes, from simple jacket potatoes to fish.
15K 4 3
Grade this recipe:

Last modified on: June 12th 2022

Keywords for this recipe:
For 250 g, you will need:

Change these quantities to make: 125 g 250 g 500 g 750 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
13 min.13 min.

Step by step recipe


Stage 1 - 10 min.
Cream and herb dressing
Prepare and finely chop 1 shallot.

Rinse and dry the herbs (chives and parsley here), then chop finely.

Stage 2 - 1 min.
Cream and herb dressing
Put 200 g cream into a large bowl. Try to use really thick cream if you can get it.

Stage 3 - 1 min.
Cream and herb dressing
Add the chopped herbs and shallot to the cream with the lemon zest, salt and pepper. Mix together.

Stage 4 - 1 min.
Cream and herb dressing
Finish with a squeeze of lemon juice then check the seasoning.

Stage 5
Cream and herb dressing
Your cream and herb dressing is ready. Keep refrigerated until use.
Remarks
The more different herbs you use, the more interesting your dressing will taste, so why not try chervil, tarragon, thyme, etc.?

Using lime instead of lemon is also a twist well worth trying.

For a lighter version, use beaten cottage cheese instead of cream.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
640 Kcal or 2,680 Kj7 gr18 gr60 gr
24 %2 %1 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
221 Kcal or 925 Kj2 gr6 gr21 gr
8 %1 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 250 g : 0.99 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
585K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Grilled fillet of salmon with corn-salad cream
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
261K 13.9 1 hour 14 min. October 13th 2010
How to prepare broccoli
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7th 2013
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
250K5 1 hour 55 min. July 12th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-19)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page