What if the Hokey-Pokey IS what it's all about?

Hi again all. A little background info for those of us just getting started:
I'm using this blog as sort of a launching pad for sharing and distributing information. I read someplace that that's what blogs are for.
Specifically, I'm going to be posting (and I hope you'll be posting, too) some of my favorite recipes, which can then be shared by hungry people world-wide.
To start things off, here's one of my favorite all-purpose sauces.


Roasted Garlic Mustard Sauce with Dill
2 tablespoons unsalted butter
2 tablespoons mustard (any kind that's not "grainy")
2 tablespoons mashed, roasted garlic*
3/4 ounce (about 1 generous tablespoon) cream cheese
6-8 tablespoons light cream (adjust for consistency)
1/2 teaspoon dry dill weed OR 2 teaspoons fresh chopped dill weed
1/4 teaspoon red chile powder
1 teaspoon Sriracha sauce (optional)
salt & pepper to taste
In a small saucepan, melt the butter over medium heat, then add mustard. Whisk until smooth. Add garlic and cream cheese; continue to whisk (mixture will be quite thick). Lower heat to medium/low, and add light cream, one tablespoon at a time, while continuing to whisk (sauce will thicken upon standing, so it's recommended that you add 1 more tablespoon of cream than you think you need). When desired thickness is achieved, remove pan from heat; whisk in remaining ingredients.
Drizzle over corned beef, pierogies, asparagus, etc. Also works well with baked or grilled fish. Makes about 4 servings.

*the recipe for Roasted Garlic is attached


(and here's a recipe for Roasted Garlic...but you can use your own, or even store-bought, if you like)


Roasted Garlic
4 medium-sized "heads" of garlic
About 2 tablespoons olive oil
Preheat oven to 400 F
"Decapitate" the garlic heads by turning them on their sides & slicing down through the centers. Arrange the garlic pieces, with the cut sides facing up, on a large sheet of aluminum foil. Drizzle the olive oil generously over the garlic, then fold the aluminum foil into a "packet", to trap moisture inside (try to allow some air space between the foil and the tops of the garlic pieces).
Bake at 400 F for about 45-50 minutes (right on the oven rack...no need for a pan or sheet). When done, remove the foil packet from the oven, and allow it to cool WITHOUT OPENING IT for at least 20 minutes. After it has cooled, unfold foil, and remove as much loose skin from the garlic as you can. Squeeze the cooked garlic out of the skin, into a bowl, taking care not to allow any skin into the bowl, only the garlic "meat". When this is complete, mash the garlic with a fork, until it's a uniform paste.
Store in a small, airtight container; it will keep in the refrigerator for several days. 4 heads of garlic yields about 1 cup of finished product.