Garlic Creme Fraiche
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.Advertisement
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.
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.