Creamy Vinaigrette


1/3 Cup Midtown Olive Oil Extra Virgin Olive Oil (Organic Herbes de Provence EVOO)

3 Tablespoons Or More Midtown Olive Oil White Balsamic Vinegar (Sicilian Lemon Balsamic)

3 Tablespoons Sour Cream, Yogurt Or Mayonnaise
1 Teaspoon Dijon Mustard
1 Small Shallot Cut Into Chunks
Salt And Freshly Ground Black Pepper to taste.


Time: 5 Minutes

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. 

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