Dill Crème Fraiche

It is best to make the sauce at least one day in advance of serving. This will give the flavors time to infuse.

2          Cups Crème Fraiche or Sour Cream or A Combination of Both

1          Shallot, Finely Minced

4          Tablespoons Fresh Dill, Finely Chopped

½        Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

Gently fold the minced shallot, chopped dill, salt and pepper into the Crème Fraiche. Cover and refrigerate for up to three days.

Dill Creme Fraiche

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