I often make a vinaigrette with lemon juice, a couple cloves of very finely chopped garlic, Dijon mustard and good olive oil for my cooked vegetables.
This is a delicious sauce for green beans or boiled potatoes, as well as for salads:
Vinaigrette Sauce with Garlic and Cream
This salad dressing is delicious with assertive lettuces, such as romaine, frisée, arugula, and escarole. It also makes an unusual but fabulous dressing for warm boiled potatoes. Toss a few chopped anchovies in with them for a great Sunday Night Supper!
makes 6 servings
3 cloves garlic
Coarse sea salt
3/4 teaspoon strong Dijon mustard
Freshly ground white pepper
2 tablespoons Sherry vinegar
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons crème fraîche or heavy cream
1. Flatten the garlic with the side of a large knife, then peel it. (If there is any sign of a green sprout, be sure to remove it, or it will give a bitter, burning taste to the salad dressing -- or anything else, for that matter).
2. Turn on the motor in a food processor fitted with the metal blade. Drop the garlic through the feed tube with the motor running. Stop the motor, add a pinch of coarse salt, and using a plastic spatula, push the chopped garlic down into the workbowl. Pulse several times to make a paste of the salt and garlic. Add mustard, pepper and vinegar and pulse to blend. With the motor running, dribble in the crème fraîche and olive oil. Add more salt and pepper to taste.
Wine is the food that completes the meal.