Active Time
Total Time
15 MIN
Serves : 1/2 cup

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood. Slideshow: Delicious Seafood Pastas

How to Make It


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.

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