Dill cream 1 (8-ounce) container crème fraîche or sour cream 1 tablespoon freshly squeezed lemon juice 1/4 cup minced shallots 2 tablespoons chopped dill 1/4 teaspoon salt, preferably kosher, or to taste Freshly ground white pepper, to taste

Step 1 In a medium bowl, whisk together the crème fraîche, lemon juice, shallots and dill. Season to taste with salt and pepper. This makes a generous cup dill cream which will keep, covered and refrigerated, 2 to 3 days.

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