Savory Creme Fraiche

• 2 teaspoons savory leaves
• 3/4 cup creme fraiche
• Kosher salt and freshly ground black pepper

1. Using a mortar and pestle, pound the savory leaves to a paste.
2. Add the creme fraiche and use a rubber spatula to scrape the sides and combine well.
3. Season with 1/4 teaspoon salt and a pinch of black pepper.

savory leaves, creme fraiche, kosher salt

Taken from www.epicurious.com/recipes/food/views/savory-creme-fraiche-391094 (may not work)