The Best Recipe by Cook’s Illustrated
This makes ½ cup, about enough for 4 salads… so adjust for larger amounts of salad
1 tablespoon white wine vinegar
¼ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons Dijon mustard
4 tablespoons of olive oil
2 tablespoons of sour cream or yogurt
Combine vinegar, salt, and pepper with 1 tablespoon lemon juice and 2 teaspoons Dijon mustard. Add oil and whisk until smooth, about 30 seconds. Whisk in the sour cream or yogurt.