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* 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.
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