Beat the sour cream in a bowl until smooth. Add the creme fraiche and stir in well. Peel the garlic cloves and press them through a garlic press. Season with salt and pepper, mix again vigorously and garnish with finely chopped parsley.
The sauce tastes best if you prepare it about 3 hours beforehand and let it steep a little so that the garlic taste is intensified.
Tastes very good with grilled and roasted meat as well as vegetables and fondue.
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