Tip of the Week-Citrus Flavours
Have you ever added lemon juice to a mayonnaise and by the time you have a nice lemony flavour the dressing or sauce is too thin?
Here is a way to get lots of real lemon flavour into Crème fraîche (sour cream) or Mayonnaise without thinning it down.
1. Use a good sharp potato peeler and peel a firm lemon
2. Remove any white pith from the inside of the peel with a sharp knife.
3. Lay the lemon peel on a plate and sprinkle with just a pinch of sugar and give the peel a 15-20 second blast in the microwave then put the skin into the Crème fraîche and refrigerate for at least one hour.
4. When you have sufficient lemon flavour remove the peel and discard.
The Process
The sugar and the cooking bring the natural oils out of the skin and flavours the Crème Fraiche etc. How much skin you need varies depending on the quality of the fruit and the quantity of Crème fraîche or Mayonnaise you are trying to flavour.
Chef’s Tips
This method is preferable to just grating the zest, which can sometimes leave a bitter taste after being mixed for a while. You can use this same method with any citrus fruit.
Menu Idea
Warm poached Salmon with a dollop of Crème fraîche flavoured with Lime and Fresh Cilentro (coriander), earthy new potatoes and baby spinach and tomato Parcels....can you taste it?
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