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Herbed Creme Fraiche

Serve with Frittata with Asparagus, Goat Cheese, and Spring Herbs.

  • Yield: Makes enough for 6 to 8 servings
Herbed Creme Fraiche


  • 1 (8-ounce) container creme fraiche
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped mixed herbs, such as tarragon, dill, mint, chervil, and chives
  • 2 teaspoons grated lemon zest
  • Coarse salt and freshly ground pepper


  1. In a small bowl, mix together creme fraiche, parsley, herbs, and lemon zest; season with salt and pepper. Refrigerate until ready to use, up to 3 hours.

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