⅓ cup extra virgin olive oil (arbequina works great!)
3 tablespoons or more good 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 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 are minced within dressing.