| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
May 1991 |
1 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 5 |
tb |
Heavy cream |
| 1/2 |
ts |
Dijon-style mustard |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
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.
Makes about 1/2 cup.
Gourmet May 1991
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