Old World Creamy Vinegrette



  • 1/3 cup extra virgin olive oil (Arbequina works great!)
  • 3 tablespoons or more good white balsamic vinegar
  • 3 tablespoons sour cream, yogurt or mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 small shallot cut into chunks
  • Salt and freshly ground black pepper.



  1. Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.  Add shallot and turn machine on and off a few times until shallot is minced within dressing.



Prep Time: 5 minutes