Creamy Vinaigrette
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup extra virgin olive oil
- 3tablespoons or more good white wine vinegar
- 3tablespoons sour cream, yogurt or mayonnaise
- 1teaspoon Dijon mustard
- 1small shallot cut into chunks
- Salt
- freshly ground black pepper
Nutritional analysis per serving (1.3333333333333333 servings)
560 calories; 59 grams fat; 11 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.
Private Notes
Comments
So add all ingredients except shallot and vinegar...
Pretty inedible as written- add mayo as others suggest.
I made with yogurt and scallions, using the white and a bit of pale green. I also used a pinch of sugar to tone down the acid. The color was great and it was nice on fresh herby greens.
subbed just mayo and it was...pretty good
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