Use this as a salad dressing for slaw, or on shellfish. It is also great on shaved fennel salads.
INGREDIENTS:
3 tablespoons lemon juice, Meyer preferred ¼ cup whipping cream Salt and pepper to taste 2 tablespoons chervil, snipped finely with scissors or chopped with a sharp knifeMETHOD:
Add the salt and pepper to the cream in a non-reactive bowl. Whip the cream until it is starting to thicken.
Add the lemon juice and whip until the cream thickens and resembles a Ranch or other creamy yet pourable dressing.
Fold in the chervil and allow flavors to marry for 15-20 minutes before using.
Yield: Around ½ cup
Source: Chef Andrew E Cohen
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