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Edit · Whisky & Chive Crème Fraîche

Name: Whisky & Chive Crème Fraîche
Total time: 5 min
Yield: ≈ 200 g
Cuisine: Scottish-Australian
Ingredients: 200 g Crème fraîche (full fat — light versions split); 2 tsp Whisky (Speyside for soft, Islay if you want smoke); 2 tbsp Fresh chives (finely snipped); Pinch Sea salt; Pinch White pepper

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Ingredients

Method

Step 1
Bowl. Stir the crème fraîche with a fork until smooth and just-pourable.
Step 2
Stir in 1 tsp first, taste, then add the second. You're looking for warmth, not booziness.
Step 3
Fold in chives. Pinch of sea salt. Crack of white pepper. Taste. Adjust.
Step 4
Let it sit while you finish the dish. The flavours marry — chive flavour bleeds into the cream.

Tips & Tricks

Edit tip 1
Use a peated whisky (Laphroaig, Lagavulin) with smoked fish — they sing together.
Edit tip 2
Use a softer Speyside (Glenlivet, Glenfiddich) with potatoes, eggs or vegetables.
Edit tip 3
Snip chives with scissors over the bowl — knives bruise them and turn them sad.
Edit tip 4
White pepper not black — black pepper changes the colour and the flavour profile is wrong here.

Flavour Twists

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Add ½ tsp grated fresh horseradish. Brilliant with rare beef.
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Zest of half a lemon. Brightens it for fish dishes.
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Swap chives for dill — pivots it firmly toward smoked salmon territory.

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