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- 1/3 cup J. Olive Co. EVOO
- 3 Tbsp or more J. Olive Co. Traditional Balsamic
- 3 Tbsp sour cream, Greek yogurt, or mayonnaise
- 1 teaspoon Dijon mustard
- 1 small shallot cut into chunks
- Salt and freshly ground black pepper
- 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.