Creamy Vinaigrette


⅓ cup Pinehurst Olive Oil Co. Extra Virgin Olive Oil (Arbequina works great!)
3 tablespoons or more Pinehurst Olive Oil Co. 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 to taste


Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add more 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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