Ingredients
2 teaspoons savory leaves
3/4 cup crème fraîche
Kosher salt and freshly ground black pepper
Preparation
Using a mortar and pestle, pound the savory leaves to a paste. Add the crème fraîche and use a rubber spatula to scrape the sides and combine well. Season with 1/4 teaspoon salt and a pinch of black pepper.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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