Garlic Sauce

Crème d’ail

Preparation info
    • Difficulty


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By Caroline Conran

Published 2012

  • About

A simple and appetizing way of providing a sauce for a grilled lamb chop or steak, or for grilled fish.


  • 100 g butter
  • 8 cloves garlic, peeled and halved
  • 250 ml


Put all the ingredients into a small saucepan and simmer, covered, for 40 minutes. Whizz in the food processor until creamy and frothy. Try flavouring the sauce with thyme or tarragon. This should be enough for 4–6 people.