Serves 6 to 8
2 cups heavy cream
2 tablespoons buttermilk
Garnish: Capers, chopped red onion, minced chives
Salty, tangy, crunchy—this high- low nibble practically begs for a sip of bubbles. It’s a great way to show off some of the stellar caviar being made in the South.
- In a glass jar, combine cream and buttermilk and stir well. Cover and leave jar at room temperature for 24 hours (yes, you’re inviting bacteria, but it’s the good kind). Then, store in refrigerator and use within 1 week.
- To serve, plate caviar with potato chips and crème fraîche. Top crème fraîche with capers, chopped red onion, and minced chives, or serve alongside.