Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
2 garlic cloves
5 tablespoons heavy cream
1/2 teaspoon Dijon-style mustard
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Preparation
In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it. In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly. Add the oil, drop by drop, whisking, and whisk vinaigrette until it is emulsified.
