Green Garlic Cream Sauce

“Heavenly sauce for grilled seafood, poultry, or vegetables”

Green Garlic Cream Sauce

Sylvia Thompson
Amounts depend on your use, but feel free to make too much - it's a good condiment to have on hand for leftovers.


  • green garlic - white parts only
  • butter
  • cream


  • 1. puree the white parts of the green garlic
  • 2. cook in butter until softened
  • 3. thin with a little cream


Adapted from The Kitchen Garden Cookbook

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