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. ---------------------------------------------------------------------------
Nutrition
Ingredients
