Ingredients
garlic
1
fromage blanc
500
crème fraîche
125
shallot
1
dry white wine
25
chardonnay vinegar
2
chervil leaves
1
chives
1
flat-leaf parsley leaves
1
tarragon
1
espelette pepper
1
olive oil or walnut oil
3
salt and freshly ground black pepper
to taste
A bouchon staple, this is best scooped up with baguette or radishes. Translated as “silk-weaver’s brains”, it’s another reference to the impoverished weavers of 18th-century Lyon. A simple and savoury spread of fresh cheese, herbs, vinegar and oil, it is very good if made with fresh goat’s curd if fromage blanc can’t be found, and if you have a bottle of walnut oil, then a final drizzle of that is delicious, too.
From The Racine Effect by Henry Harris (Quadrille, £40), published 26 March. Order a copy at observershop.co.uk for £36
Serves
8-10
| Time10 mins
garlic
1
fromage blanc
500
crème fraîche
125
shallot
1
dry white wine
25
chardonnay vinegar
2
chervil leaves
1
chives
1
flat-leaf parsley leaves
1
tarragon
1
espelette pepper
1
olive oil or walnut oil
3
salt and freshly ground black pepper
to taste
Serves
8-10
| Time10 mins
Method
Using the flat of your knife or a pestle and mortar, mash the garlic with a pinch of salt to form a smooth paste, then scrape it into a bowl.
Add all the remaining ingredients to the bowl, season with plenty of black pepper and mix until smooth. Taste it and add more salt if needed.
Cover and refrigerate for a couple of hours before serving.
Ingredients
garlic
1
fromage blanc
500
crème fraîche
125
shallot
1
dry white wine
25
chardonnay vinegar
2
chervil leaves
1
chives
1
flat-leaf parsley leaves
1
tarragon
1
espelette pepper
1
olive oil or walnut oil
3
salt and freshly ground black pepper
to taste
Method
Using the flat of your knife or a pestle and mortar, mash the garlic with a pinch of salt to form a smooth paste, then scrape it into a bowl.
Add all the remaining ingredients to the bowl, season with plenty of black pepper and mix until smooth. Taste it and add more salt if needed.
Cover and refrigerate for a couple of hours before serving.
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