Garlic Creme Fraiche

1. 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. 2

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

3. 3

   Pour cream mixture into a food processor. Blending on low speed, add lemon juice slowly, stopping when sauce reaches a fluffy consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.