Sweat pickled green garlic in saucepan with butter for 3–4 minutes, then add white wine, white peppercorn, and reduce by ⅔.

Add coconut milk, cream, anchovy, and buttermilk, heat gently but do not boil, then blend in high-speed blender until smooth, add ultratex to keep emulsified, adjust seasoning with sugar, anchovy or more white peppercorn as needed, then pass through chinois.