Dill Crème Fraîche

Name: Dill Crème Fraîche
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: 250g of crème fraîche Creme Fraiche; 1 lemon, zested Lemon Zest; 12g of dill, chopped Dill; 2g of salt Salt; black pepper (0.5 g) Pepper

Independent adaptation of a publicly published Tom Aikens recipe. Not affiliated with, sponsored by, or endorsed by Tom Aikens.

Dill Crème Fraîche from a starred kitchen.

Ratio

Creme Fraiche 248 ml

Ingredients

Creme Fraiche — 250g of crème fraîche
Lemon Zest — 1 lemon, zested
Dill — 12g of dill, chopped
Salt — 2g of salt
Pepper — black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Creme Fraiche.
Add finishing notes: Lemon Zest, Dill, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).

Adapted from a Tom Aikens recipe (Tom Aikens / Great British Chefs (salmon ceviche)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Aikens / Great British Chefs (salmon ceviche) (published as “Dill Crème Fraîche”). Full citation lives in Provenance.

Add to a jar