The food lab better home cooking through science ( PDFDrive ) 467

DILLLEMON CRẩME FRAợCHE MAKES ABOUT 1 CUP ắ cup crốme fraợche 1 teaspoon grated lemon zest (from 1 lemon) 2 tablespoons fresh lemon juice 2 tablespoons finely minced fresh dill 1 tablespoon capers, rinsed, drained, and minced Kosher salt and freshly ground black pepper Combine the crème frche, lemon zest, lemon juice, dill, and capers in a small bowl Season to taste with salt and pepper Serve with pan-roasted fish BASIC TARTAR SAUCE MAKES ABOUT 1 CUP ¾ cup mayonnaise 2 tablespoons sweet pickle relish 2 tablespoons capers, rinsed, drained, and minced 1 teaspoon sugar 1 small shallot, minced or grated on a Microplane (about 1 tablespoon) 1 teaspoon freshly ground black pepper 1 teaspoon distilled or white wine vinegar Combine all the ingredients in a small bowl Cover and let stand for at least 15 minutes before serving Serve with panroasted fish  ... 1 small shallot, minced or grated on a Microplane (about 1 tablespoon) 1 teaspoon freshly ground black pepper 1 teaspoon distilled or white wine vinegar Combine all the ingredients in a small bowl Cover