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.
18K 3/5 based on 4 reviews
Last modified on: June 12th 2022
Keywords for this recipe:
1 
herbs of your choice
½ 
200 g 
Times for this recipe
Preparation: 13 min.
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 1 min.
Put 200 g 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.
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 | 6 3 % | 20 2 % | 60 9 % | 640 30 % | 2,680 30 % |
| Per 100 g | 2 1 % | 6 1 % | 20 3 % | 220 10 % | 920 10 % |
How much will it cost?
- For 250 g : 0.99 €
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)
Cream
Like these other recipes: Mushroom buckwheat pancakes, Curried prawn risotto, Apple macaronade, Loin of pork with herbs and julienne vegetables , Feta and spinach brik pie, ... See them all 111
Shallot
Like these other recipes: Roquefort sauce, Béarnaise sauce, Gribouille dressing, Pork medallions with "full" turnips, Quartet of brassicas with cream , ... See them all 190
Lemon
Like these other recipes: Strawberry sorbet, Quince jelly, Quince paste, Brussels sprout salad, Strawberry brunoise in a dessert-wine sabayon, ... See them all 119
Herbs of your choice
Like these other recipes: Rice and peas, Avocado and smoked salmon terrine , Raw green asparagus salad, Five hours poultry, Chicken and Avocado Salad, ... See them all 52
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018261K 24.7 5 hours 29 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.4M 65 1 hour 28 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018300K4.3 2 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...April 3rd 2019482K4.9 43 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022436K 234.3 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.