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Garlic Creme Fraiche

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"This is my version of a garlic cream sauce from a restaurant in town. So delicious melted over chicken! Even my husband even likes it, and he is a picky eater. Will keep refrigerated up to a week."
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12 h 15 m servings 106 cals
Original recipe yields 8 servings (1 cup)


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  • Prep

  • Ready In

  1. Mix heavy cream and buttermilk together in a bowl. Cover and set aside in a warm place until thick but still pourable, 12 to 16 hours. Stir and refrigerate up to a week.
  2. Slice garlic; sprinkle salt on top and pulverize with the blade of a knife. Stir garlic juice into cream mixture.
  3. Pour cream mixture into a food processor. Blending on low speed, add lemon juice slowly, stopping when sauce reaches a fluffy consistency.


  • Cook's Notes:
  • Coarse sea salt may be used in place of kosher salt.
  • 3 large cloves of garlic were a little too much for me (and I love garlic). I added a dash more lemon juice to cut the flavor and the consistency went from a beautiful creamy fluff to greasy butter. Do not add extra lemon juice! Still tasted great though.

Nutrition Facts

Per Serving: 106 calories; 11 g fat; 1.6 g carbohydrates; 0.8 g protein; 41 mg cholesterol; 376 mg sodium. Full nutrition

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