Citrus Crème Fraîche With Tarragon

Recipe from Todd Gray

Adapted by Joan Nathan

Total Time
10 minutes
Rating
4(17)
Comments
Read comments

Featured in: At Hanukkah, Chefs Make Kitchen Conversions

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About ¾ cup
  • ¾cup crème fraîche or sour cream
  • Zest of 1 lemon, grated
  • Zest of 1 lime, grated
  • Zest of 1 orange, grated
  • 1tablespoon freshly squeezed orange juice
  • 2teaspoons fresh tarragon, chopped
  • 1scallion, minced
  • Salt
  • freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

111 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 265 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
17 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Todd Gray, Equinox Restaurant, Washington

Recipe Tags

or to save this recipe.