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I used a few techniques to nail the flavor: grating the garlic rather than mincing it so it blended seamlessly, mincing capers to mimic the flavor you would get from anchovies, mellowing it out with some maple syrup, and adding non-dairy milk for creamy richness
You will see in that post that we really like Halloween at our house
It starts them
Lemon Champagne Vinaigrette Ingredients 2 cloves garlic, pasted 1 tsp Dijon mustard 2 tbsp lemon juice 1 lemon 2 tbsp champagne vinegar 4 tbsp good oilve oil 1/4 tsp coarse Kosher salt 1/8 tsp fresh cracked black pepper 1/4 tsp maple syrup Instructions sprinkle a pinch of the Kosher salt over the 2 cloves of garlic using the back of your knife, press the Kosher salt into the garlic to make a paste add the pasted garlic, Dijon, lemon juice and vinegar and whisk season with the remaining salt and pepper and maple slowing stream in the olive oil while whisking with a small whisk or fork continuously
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