Roasted Garlic Cream

I’ve used this recipe for a long time. I developed it when I had my French fry shop. You confit the garlic until it’s soft and blend it with a little olive oil until it develops a rich, concentrated garlic cream flavor. For the fry shop, I’d fold it into mayonnaise. We do the same here but thicken with cream instead and blend it until the sauce is silky smooth. It maximizes the amount of garlic you can cram into a sauce, but by highlighting the garlic’s sweetness, you eliminate the garlic p