2 garlic cloves

2 T. fresh lemon juice

5 T. double / heavy cream

1 T. olive oil

1/2 tsp. Dijon mustard

Salt and pepper, to taste

 

Boil the garlic in 2 inches water in a small saucepan 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 Whisk until the mixture is slightly thickened. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.