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
Serves: 4
Ingredients
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1
cup heavy cream
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1 1/2
tablespoons chopped flat leaf parsley
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1
tablespoon chopped tarragon
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1/2
tablespoon thinly sliced chives
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2
tablespoons capers, drained
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Grated zest of 1 lemon
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1/2
tablespoon fresh lemon juice
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Coarse or kosher salt
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Freshly ground black pepper
Directions
- 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.
/26706692-f5fc-4c6f-b1f0-0a8fe9b582a5--4253303682_717b50f201_o.jpg "Herb Cream with Capers 2")
