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.
21 K 3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: June 12th 2022
For 250 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe6 RDI=3 %20 RDI=2 %60 RDI=9 %640 RDI=30 %2,680 RDI: 30 %
Per 100 g2 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 250 g : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
June 5th 2013274 K3.8 2 hours 20 min.
Cauliflower tabouleh
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
April 22th 2012124 K4.1 1 hour 40 min.
Gâteau Nantais
Gâteau Nantais
This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.
January 8th 201751 K3.9 1 hour 30 min.
Spicy hot toasted cashew nuts
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe.
September 20th 202047 K 30 min.
Victoria pineapple and lime tarts
Victoria pineapple and lime tarts
This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
October 10th 202126 K 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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