Black Pepper Crème Fraîche Recipes

NICK'S PEPPER SAUCE (SAUCE AU POIVRE)

Nick's Pepper Sauce (Sauce au Poivre) image

A very easy and tasty black pepper sauce that goes with a steak.

Provided by Nick Z.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter
¼ cup finely minced shallots
6 tablespoons finely chopped fresh parsley
1 tablespoon crushed black pepper
½ teaspoon salt
1 cup cognac
1 ½ cups beef stock
6 tablespoons creme fraiche
2 tablespoons butter

Steps:

Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 3.4 g, Cholesterol 40.7 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 279 mg, Sugar 1.5 g

SPRING GREENS WITH BLACK PEPPER & CRèME FRAîCHE

Spring greens with black pepper & crème fraîche image

The perfect accompaniment to a hearty roast

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 25m

Number Of Ingredients 3

Ingredients

600g trimmed spring greens
6 tbsp crème fraîche
sprinkle of sea salt and freshly ground black pepper

Steps:

Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well.
Mix the crème fraîche in the pan with a sprinkle of sea salt and freshly ground black pepper and bring almost to the boil. Carefully add the spring greens so they don't overlap too much and reheat gently.
Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium

SALMON AND CRèME FRAîCHE ON BLACK-BREAD TOASTS

Salmon and Crème Fraîche On Black-Bread Toasts image

Provided by Amanda Hesser

Categories easy, quick, appetizer

Time 10m

Yield About 16 toasts

Number Of Ingredients 7

Ingredients

4 thin slices black or dark pumpernickel bread, crusts removed and cut into triangles
5 tablespoons crème fraîche
1 tablespoon horseradish, plus more to taste
1 tablespoon thinly sliced chives
Sea salt to taste
1/4 pound thinly sliced smoked salmon
Coarsely ground black pepper

Steps:

Preheat the oven to 350 degrees. Place the bread pieces on a baking sheet and bake until lightly toasted but still soft in the center. Meanwhile, whisk together the crème fraîche, 1 tablespoon horseradish and chives in a small bowl. Add more horseradish and salt to taste. Cut the salmon into strips (2 inches by 1 inch) or squares, so that you have the same number as triangles of bread.
Place toasts on a serving platter. Spoon a little horseradish cream on each piece. Lay a piece of salmon on top in delicate folds. Sprinkle pepper over the salmon and serve.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 0 grams

SPICED CRèME FRAîCHE

Spiced Crème Fraîche image

Provided by Allison Vines-Rushing

Categories Condiment/Spread Sauce Dairy Ginger Side No-Cook Thanksgiving Vegetarian Quick & Easy Spice Fall Nutmeg

Number Of Ingredients 5

Ingredients

1 cup crème fraîche
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger

Steps:

Whisk all ingredients together until smooth.

BLACK PEPPER CRèME FRAîCHE

Black Pepper Crème Fraîche image

We can't stress enough the importance of cleanliness when doing a recipe of this sort. That means a good washing of the jar and other equipment and yourself.

Number Of Ingredients 3

Ingredients

2 cups (500 ml) whipping cream (35 percent butterfat)
1/4 cup (60 ml) buttermilk
Pinch of black pepper

Steps:

Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency. Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band. Leave at room temperature for 12 hours.
The crème fraîche is now ready to use. If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours. Add the pepper to the cream just before serving.

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