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.

QT Flom


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

  • Slice garlic; sprinkle salt on top and pulverize with the blade of a knife. Stir garlic juice into cream mixture.

  • 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

106 calories; 11 g total fat; 41 mg cholesterol; 376 mg sodium. 1.6 g carbohydrates; 0.8 g protein; Full Nutrition