I took the advice that this would be good with french fries, so I roasted some cubed potatoes, added seasoning and used this as the dip. It was yummy!

I always used natural garlic for my mayonnaise but it's much better this way. Try it making an Olivier Salad or Russian salad. Yummy!

I am rather confused by the use of two different types of volume measures in recipes. Personally I always try to use metric measures for weight and volume.

Sometimes you use teaspoons and tablespoons which I am kind of OK with (assuming my so-called standard measures are accurate), but then you talk about 1/4 of a cup about which I haven't a clue!

Please would you tell me what the equivalent metric volume is for 1/4, 1/2, 3/4 and 1 cup?

Many thanks.

Thanks to Dawn T in a totally different thread (on goats cheese!)
I found my answer.

www.convert-me.com/en/convert/cooking will provide all that seems to be necessary.

I followed the exact measurements in the recipe. The sauce turned out ok. What missing is the strong spiciness of garlic. I tried to added more roasted garlic and still can't increase the intensity. Any idea?

Peter, your best bet for any and all conversions is to actually use google. Google something like 1cup to ml, and it will convert...

https://www.google.ca/search?q=1cup+to+ml

Works in almost all measurements and math. Ever wonder how many decimeters in a furlong?

https://www.google.ca/search?q=1+furlong+to+dm

Cassie, you will not get spicyness from roasted garlic, raw or crushed garlic tends to provide that flavor. When you roast it, it mellows significantly.

If you want a strong spicyness, make the recipe, but add 1/2 of a crushed clove, or even use a garlic paste. Mix well. Let it sit for at least 30 minutes to really let that flavor settle in.

Thank you, Jerry, for the tip

Great point Jerry. There is a great learning lesson in tasting, side by side roasted garlic vs fresh garlic. Mellow is a good descriptor because it acknowledges that its initial state was fiery, sharp, spicy, etc.