- 1 c. olive oil
- 5 T. sherry or red wine vinegar
- 4 T. yoghurt or sour cream
- 1 1/2 tsp. kosher salt, or 1 tsp. regular salt
- 1/2 tsp dry mustard
- 1/4 c. honey
- Coarsely ground black pepper
- 1 1/2 – 2 T. minced shallot, preferred, or onion
Whisk all the ingredients together. Let stand at least 30 minutes before using to meld the flavors. Will keep, refrigerated, for several weeks.
Makes about 2 cups.
This article appears in Sep 22-28, 2011.
