Jul 30 # 1 of 1
Chive Cream Sauce
2 cups chicken stock or canned low salt chicken broth
3/4 cup creme fraiche
2 bunches fresh chives, coarsely chopped
In a medium pan over medium heat, heat the stock. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. Stir in the creme fraiche and slowly bring to a boil. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick. In a blender or food processor, puree the chives. Add the sauce and process until smooth. Serve over chicken or mashed potatoes. Serves 4.
The French version of fresh, heavy cream, it's thicker and more tart. Delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. It is the ideal addition for sauces or soups because it can be boiled without curdling.
1 cup heavy cream
2 tablespoons buttermilk
Place the cream and buttermilk in a glass container. Let stand, uncovered at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
Makes 1 cup.
Cook's Note: Ultrapasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.