Lemon Creme Fraiche

• 1 cup creme fraiche
• Finely grated zest of 1 lemon
• 1/2 teaspoon kosher salt
• 1 teaspoon truffle oil (optional)

1. Whisk together the creme fraiche, zest, and salt in small bowl.
2. Cover and refrigerate until ready to use or up to 2 days.
3. Right before serving, drizzle with truffle oil, if using.

creme fraiche, lemon, kosher salt, truffle oil

Taken from www.epicurious.com/recipes/food/views/lemon-creme-fraiche-377731 (may not work)