1 clove garlic, crushed
1 tsp. salt
1 tbsp. Dijon mustard
1 tsp. coarse black pepper (or less, according to taste)
2 tbsp. fresh parsley, minced
1 hard boiled egg, sieved
2/3 c. olive oil
1/3 c. red wine vinegar
2 tbsp. heavy cream

Mix the ingredients in the order given in a jar with a tight-fitting lid. Shake thoroughly to blend. Let sit for at least one hour to allow flavors to blend. Shake well before using. Yield: 1 1/4 cups.