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Site by Eric Theise
We make our own crème fraîche—it’s easy and economical. If you’re running short on time, you can use an 8-ounce container of crème fraîche purchased at the market.
1 generous cup
Prep: 10 min • Ready in: 10 min
Chop the chives and chervil. Set aside 1 generous tablespoonful for garnish. Combine the remaining herbs with the crème fraîche in a small bowl and stir to blend.
Recipe from the Kenter Canyon Farms test kitchen