Lime Cream

Name: Lime Cream
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: ¼ cup (59 ml) Creme Fraiche; juice of 1 lime (30 ml) Lime Juice; salt Salt; pepper Pepper

Independent adaptation of a publicly published Naoëlle D'Hainaut recipe. Not affiliated with, sponsored by, or endorsed by Naoëlle D'Hainaut.

FINISHING SAUCE · SCALLOP CARPACCIO & RAW FISH

In the published recipe, this is the finishing sauce for scallop carpaccio. The same recipe pairs it with Passion-Ginger-Caviar-Lime Vinaigrette, the vinaigrette.

D'Hainaut's lime cream, a bed for scallop carpaccio.

On the jar

CRME DE

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.85× recipe

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Ratio

CREME FRAICHE 59 mlLIME JUICE 30 ml

Ingredients

Creme Fraiche¼ cup (59 ml)
Lime Juicejuice of 1 lime (30 ml)
Saltsalt
Pepperpepper

Method

Pour to the lines in order (bottom → top): CREME FRAICHE, LIME JUICE.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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Keep this recipe

Butter wants low heat. The jar remembers.

You found this recipe once. On a PantryFlex jar it's printed in glass. Pour to the line and shake; if you warm it later, keep the heat low so the butter doesn't split.

4 kitchens · 4 stars · 1 national award

Lime Cream★ STARRED KITCHENOn the jar: CRME DE
Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Salsa BlancaNATIONAL AWARD WINNEROn the jar: SALSA BLANCA

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Provenance

Naoëlle d'Hainaut. French / contemporary. Cited awards include: Michelin 1* (L'Or Q'Idée).

Originally published as Crème de Citron Vert (Scallop Carpaccio).

Adapted from a Naoëlle d'Hainaut recipe (Naoëlle d'Hainaut / Terrafemina (Exotisme de carpaccio de St Jacques)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Naoëlle d'Hainaut / Terrafemina (Exotisme de carpaccio de St Jacques) (published as “Crème de Citron Vert (Scallop Carpaccio)”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

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