1/3 cup D’Avolio extra virgin olive oil
3 tablespoons or more D’Avolio 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.
In a blender combine all ingredients except for the shallots. Blend on high until mixture is a creamy emulsion. Add D’Avolio vinegar a teaspoon or two at a time until the balance tastes right to you.
Add shallots and blend using pulse a few times until shallots are minced. Taste and adjust seasonings as required.