|99% fat free chicken stock||1 Cup (16 tbs)|
|Garlic clove||2 Ounce|
Combine the chicken stock and garlic in a saucepan and bring to a boil over medium heat.
Lower the heat, cover, and simmer for about 25 minutes, until the garlic is soft.
Transfer to a food processor or blender and puree to a smooth consistency.
Return the puree to the saucepan over low heat.
Whisk in the buttermilk and cook for 1 to 2 minutes, just until the mixture begins to bubble around the edges.
Remove from the heat.
Whisk the cornstarch and water together in a small bowl and then whisk into the garlic sauce.
Return to the heat and cook for 2 to 3 minutes longer, until the sauce thickens.