Creamy Garlic Salad Dressing

I have to thank my friend Phil for this one -- it was kinda his secret recipe but it is so dang good I have to share it with everyone.  If you serve this at a gathering, you will surely be asked for the recipe.  Bonus: it is rather intense, so a little goes a long way.
  
4 oz Fresh garlic cloves

5 oz Vinegar

2 oz Maggi seasoning*  (available at many Asian markets)

4 oz Mayonnaise

2 oz Dijon mustard

1.5 oz Olive oil

1/8 tsp Salt (optional)

1 tsp Ground pepper

Directions:

Microwave garlic cloves for 45 seconds to take the bite out of them. Place them in a (small) blender along with vinegar and blend until smooth. Place blended contents into a 20+ oz container for which you have a lid. Add all remaining ingredients, put lid on tightly and shake vigorously until dressing is smooth and uniform.

Makes about 18 oz. About 45 calories/oz if you use light mayonnaise.

Refrigerate in a closed container. Shelf life is about two weeks.

*Note: there is an American version of Maggi seasoning -- it's called "Bragg's Liquid Aminos".  It is basically a soy sauce variant with some MSG in it.  If you don't have it, you can fake it with these two ingredients.