Make this as garlicky as you want. If you are growing garlic and have scapes, substitute them, 2 or 3 stems. Whole milk would be good here, too, though the dressing will be, of course, less thick. I haven’t made this with milk or cream substitutes, so I can’t recommend them. I like sunflower or safflower oils for this rather than extra-virgin olive oil, but go with your preference, of course.
1/4 c (fresh) lemon juice
3/4 c vegetable oil
2/3 c light cream or half-and-half or whole milk
2 cloves garlic, peeled, or to your preference
1/2 t sugar, optional
1/2 t paprika (smoked paprika is intriguing here)
2 T chopped fresh herb, optional
salt and pepper, to taste
1. Put all ingredients in a blender. Whizz until garlic and herbs, if using, are puréed, and the dressing is emulsified.