Lemon cream from Six Seasons: A New Way with Vegetables (page 41) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ndschmidt on June 12, 2026

    A wonderful light salad dressing.

  • anyah_h60oih on March 30, 2026

    A fab salad dressing

  • joeljkp on May 12, 2025

    Mother's Day 2025. Made this for the little gems salad later in the book. Really interesting method, I've never seen a cream-based dressing like this. A bit fussy, with the 2-hour steep and the short lifespan, but worth it for a special occasion.

  • TrishaCP on June 14, 2020

    This was a lovely dressing-best in my opinion with lots of black pepper. I let the garlic hang out in the cream for more than 2 hours to no ill effect. In fact, I thought the garlic was very subtle.

  • khopkins1012 on November 13, 2019

    I'm not a big garlic fan so it doesn't surprise me that I ended up disliking this dressing because the garlic flavor was a focal point. My dislike of this comes down to taste preferences not a failing of the recipe.

  • ksg518 on May 02, 2019

    A wonderful creamy dressing! We used an immersion blender instead of a whisk and it turned out great; perhaps not as light as with a whisk but very good. I can't wait to try this on a lobster roll!

  • anya_sf on August 30, 2018

    A delicious dressing. I wonder if the cream could be infused with garlic a day ahead - just for 2 hours, then remove the garlic and leave the cream in the refrigerator for the next day. Next time I will try that.

  • Nlynn on June 11, 2018

    So light and lovely. I will be making this often. Just remember it needs to be started 2 hours prior to service!

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