Total Time
Prep 5 mins
Cook 30 mins

If you like garlic you'll love this sauce, very intense taste. Excellent with poultry (or anything!!)


  1. Combine the chicken stock and garlic in a saucepan and bring to a boil over medium heat.
  2. Cover and simmer for about 25 minutes, until garlic is soft.
  3. Transfer to a food processor or blender and puree to a smooth consistency.
  4. Reutrn the puree to the saucepan over low heat.
  5. Whisk in the buttermilk and cook for 1 or 2 minutes, just until the mixture begins to bubble around the edges.
  6. Remove from heat.
  7. Whisk the cornstarch and water together in a small bowl and then whisk into the garlic sauce.
  8. Return to heat and cook for 2 to 3 minutes longer, until the sauce thickens.
  9. Serve hot.
Most Helpful

I made this to serve over sauted chicken breast halves. Boy, did this sauce perk up the chicken!! This is a very flavorful garlic sauce. I like the little zing the buttermilk gave it. Followed the recipe exactly, very easy. OH, I did sprinkle a little paprika on the finished dish. Thanks Dorothy, another goodie!!

MizzNezz September 30, 2002

This was so easy and very tasty. I put it over pasta and italian sausage and it was great. I loved how light it was too. I added a little more cornstarch mixture as I like a little thicker sauce. Can't wait to make it again.

WINNIE246 September 28, 2008