Garlic Creme Fraiche

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.

Step: 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.

Step: 2

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

Step: 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: 107 calories; protein 0.8g; carbohydrates 1.6g; fat 11g; cholesterol 40.9mg; sodium 375.5mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .