This is a very versatile lemon dressing and something that’s great to keep on hand during the warm summer months. Use it as salad dressing with mixed baby greens. Or, use as a dip with blanched, chilled artichokes, asparagus spears or broccoli. It also stands in nicely as a faux hollandaise sauce, when you don’t want the extra richness of butter and eggs. Use as you would a hollandaise sauce and drizzle over freshly cooked asparagus, warm artichoke hearts or broiled salmon.
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt (about 1/2 teaspoon) and pepper (about 1/4 teaspoon)
In a mini food processor or blender, pulse together the shallot, mustard, vinegar, lemon juice, lemon zest and cayenne. Add olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste dressing and season with salt and pepper. Refrigerate.
Dressing keeps well for 1 week.
YIELD: 3/4 cup