📝 About This Recipe
Hailing from the gastronomic capital of Lyon, this vibrant herbed cheese dip translates to 'Silk Weaver’s Brain,' named after the city's 19th-century workers. It is a brilliant, refreshing blend of creamy fromage blanc, sharp shallots, and a bouquet of fresh spring herbs that cuts through the richness of any meal. This rustic yet elegant appetizer captures the essence of French bouchon culture, offering a perfect balance of acidity, crunch, and herbal complexity.
🥗 Ingredients
The Cheese Base
- 500 grams Fromage Blanc (full-fat preferred; can substitute with Greek yogurt or Quark)
- 2 tablespoons Crème Fraîche (adds a silky, luxurious texture)
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 1 tablespoon Red Wine Vinegar (for essential acidity)
Aromatics and Herbs
- 2 small Shallots (finely minced)
- 1 clove Garlic (pasted or very finely grated)
- 1/2 bunch Fresh Chives (finely snipped)
- 1/4 cup Fresh Flat-Leaf Parsley (leaves only, finely chopped)
- 2 tablespoons Fresh Chervil (finely chopped; substitute with more parsley if unavailable)
- 1 teaspoon Fresh Tarragon (finely chopped, use sparingly as it is potent)
Seasoning and Garnish
- 1/2 teaspoon Fleur de Sel (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (coarsely ground)
- 1 teaspoon Walnut Oil (optional, for a traditional Lyonnaise nutty finish)
- 4-5 pieces Radishes (sliced thinly for garnish)
👨🍳 Instructions
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1
Begin by draining the Fromage Blanc. If the cheese seems very watery, place it in a fine-mesh sieve lined with cheesecloth over a bowl for 30 minutes to achieve a thicker consistency.
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2
In a large chilled mixing bowl, add the Fromage Blanc and Crème Fraîche. Use a whisk to beat them together gently until the mixture is smooth but still holds some body.
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3
Slowly drizzle in the extra virgin olive oil and red wine vinegar while whisking, ensuring the fats are fully emulsified into the cheese base.
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4
Mince the shallots as finely as possible. You want them to provide flavor and a tiny bit of crunch without overpowering a single bite.
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5
Grate the garlic clove into a paste using a microplane or the back of a knife with a pinch of salt. Fold this into the cheese mixture.
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6
Prepare your herbs. It is crucial to use a very sharp knife to avoid bruising the delicate leaves of the chives, parsley, chervil, and tarragon.
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7
Fold the chopped herbs into the cheese. The mixture should become flecked with vibrant green throughout.
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8
Season with the Fleur de Sel and freshly cracked black pepper. If using, add the teaspoon of walnut oil now for an authentic Lyonnaise depth.
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9
Taste the dip. The flavor should be bright and acidic; add a few more drops of vinegar if it feels too heavy.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows the shallots and herbs to infuse their oils into the cheese.
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11
Before serving, give the mixture a quick stir to redistribute any settled liquids.
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12
Transfer to a shallow serving bowl and garnish with a few extra snipped chives and the thinly sliced radishes for a pop of color.
💡 Chef's Tips
If you cannot find Fromage Blanc, a mix of 400g Greek yogurt and 100g softened goat cheese creates a similar tangy profile. Always hand-chop your herbs; using a food processor will turn the cheese green and make the texture watery. For the best flavor, use a high-quality red wine vinegar or even a Sherry vinegar for a slightly sweeter complexity. This dip actually tastes better the next day, making it a perfect make-ahead appetizer for dinner parties. Ensure your shallots are very fresh; older shallots can have a bitter aftertaste that dominates the delicate cheese.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough baguette slices or toasted rustic country bread. Pair with a crisp, chilled white wine from the nearby Beaujolais or Maconnais regions, such as a Saint-Véran. Accompany with a platter of raw seasonal vegetables like heirloom carrots, cucumber spears, and endive leaves. Traditionally, it is often served alongside boiled new potatoes for a more substantial snack. For a truly Lyonnaise experience, serve it as a refreshing palate cleanser between the main course and dessert.