The name Cervelle de Canut, which literally translates to “silk worker’s brain,” comes from the term “canuts,” which was used to refer to Lyon’s silk weavers in the nineteenth century. It’s an excellent nibble. Over crusty bread, spread it.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 9 ounces fromage blanc
- 2 tablespoons creme fraiche
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh chervil
- 1 clove garlic, finely chopped
- sea salt and freshly ground black pepper to taste
Instructions
- Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 64 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |