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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.

24 K 3/5 (4 reviews)

15 min.

Easy

1.00 €

750 g

6 Ingredients

Last modified on: June 12^th 2022

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For 750 g, you will need:

1 3 shallots
2 herbs of your choice
3 2 lemon
4 1 lb + 5.1 oz cream
5 salt
6 pepper

Change these quantities to make:

125 g 250 g 500 g 750 g

Change measures:

Metric

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Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - 10 min.

Prepare and finely chop 3 shallots.

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

Stage 2 - 1 min.

Put 1 lb + 5.1 oz cream into a large bowl. Try to use really thick cream if you can get it.

Stage 3 - 1 min.

Add the chopped herbs and shallot to the cream with the lemon zest, salt and pepper. Mix together.

Stage 4 - 1 min.

Finish with a squeeze of lemon juice then check the seasoning.

Stage 5

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=8 %	50 RDI=5 %	180 RDI=30 %	1,920 RDI=100 %	8,040 RDI: 100 %
Per 100 g	2 RDI=1 %	6 RDI=1 %	20 RDI=3 %	220 RDI=10 %	920 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 750 g : 3.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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