Creamy Garlic Dressing

Makes about 1 1/2 cups

Do not substitute lowfat or nonfat sour cream or mayonnaise here--the dressing will become harsh. This creamy, assertive dressing pairs well with bitter greens like escarole or chicory.

3/4 cup extra-virgin olive oil
6 tablespoons sour cream or mayonnaise
3 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 cloves garlic, pressed
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Whisk all of the ingredients together until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.

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