2 tablespoons freshly squeezed lemon juice,
1/2 teaspoon fine sea salt,
1 cup light cream,
1/3 cup finely minced fresh Chives.
1. Put lemon juice and 1/2 teaspoon salt in small jar, cover and shake to dissolve salt.
2. Add cream and chives. Shake to blend. Adjust salt to taste.
3. Cover extra and refrigerate for up to 1 week. Shake to blend before using.
Yield: 1 1/4 cups.
NY Times June 6, 2007