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Lemon, Garlic and Parsley Cream

  • SERVINGS: 1/2 cup
  • FAST

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

  1. 1/4 cup extra-virgin olive oil
  2. 2 garlic cloves, thickly sliced
  3. 1/2 cup crème fraîche
  4. 1 teaspoon finely grated lemon zest
  5. 1 tablespoon finely chopped flat-leaf parsley
  6. Salt
  7. Freshly ground pepper
  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.