Lemon, Garlic and Parsley Cream

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood.

  • Total Time:
  • Servings: 1/2 cup

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  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, thickly sliced
  • 1/2 cup crème fraîche
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. In a small saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer the garlic to a work surface and finely chop. Transfer to a small bowl and stir in the crème fraîche, lemon zest and parsley and season with salt and pepper.

Make Ahead

The garlic cream can be refrigerated for up to 2 days.

Contributed By Published April 2013

486469 recipes/lemon-garlic-and-parsley-cream 2013-12-06T23:34:58+00:00 Grace Parisi italian|sauces-and-condiments|basic-easy|fast|make-ahead|vegetarian|web-exclusive april-2013 recipes,lemon-garlic-and-parsley-cream 486469

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