Creamy Garlic Dressing
Boiling the garlic mellows any harsh notes and softens it into a paste. When raw garlic is added to a dressing, its flavor strengthens over time and may become too overpowering for some tastes.
Makes about 1/2 cup
2 large cloves garlic, peeled
1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup heavy (whipping) cream
2 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Place the garlic cloves and 2 cups of cold water in a small saucepan. Bring to a boil over high heat and cook the garlic until it's very tender, 15 to 20 minutes. Drain completely and transfer the garlic to a small bowl.
Mash the garlic to a paste with a fork. Whisk in the mustard, lemon juice, and cream. Add the salt and pepper, and whisk to combine. Slowly whisk in the olive oil, a few drops at a time, to emulsify the dressing.
Taste and adjust seasonings as needed. Refrigerate, covered, for up to 5 days.
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