Skip to main content New<> this month
Get the Allrecipes magazine

Garlic Creme Fraiche

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos
6

"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."
Added to shopping list. Go to shopping list.

Ingredients

12 h 15 m servings 106
Original recipe yields 8 servings (1 cup)

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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 1.6 0.8 41 376 Full nutrition

Explore more

Reviews

Read all reviews 0