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Author Notes: Who said whipped cream had to be for dessert? For years I've been making a savory whipped cream seasoned with herbs, lemon zest and capers and serving it with smoked salmon and crackers. I got the idea from a restaurant I worked at in France 15 years ago.
So here is my top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Once you get acquainted with savory whipped cream, open your fridge and branch out -- right now, I'm really into a plain horseradish version that's terrific with roast beef (a recipe attributed to Mary Lincoln, the wife of Abraham Lincoln). You could also do:
hot smoked paprika (to go with brandade); or
creme fraiche, ginger and lime (to dollop on top of corn soup). —Amanda Hesser
cup heavy cream
tablespoons chopped flat leaf parsley
tablespoon chopped tarragon
tablespoon thinly sliced chives
tablespoons capers, drained
Grated zest of 1 lemon
tablespoon fresh lemon juice
Coarse or kosher salt
Freshly ground black pepper
- In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper.
- This recipe is a Community Pick!