Rich, fairly thick dressing, brimming with the flavor of fresh lemons.
2 tablespoons crème fraiche(or sour cream)
2 tablespoons minced shallot
2 teaspoons tarragon wine vinegar
1 teaspoon minced fresh tarragon leaves
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon Dijon mustard
pinch of granulated sugar
1/4 cup canola oil
1 tablespoon lemon-flavored extra-virgin olive oil
salt and pepper to taste
In a small bowl whisk together the créme fraiche che, shallot, vinegar, tarragon, lemon zest, mustard, and sugar until smooth. Add the canola oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Whisk in lemon-flavored olive oil. Season to taste with salt and pepper. The dressing keeps, covered, in the refrigerator for 2 days.
One of the great treasures on our shelves is an extra-virgin olive oil that is pressed with fresh, untreated lemons. It emulsifies fabulously into this rich, fairly thick dressing, brimming with the flavor of fresh lemons. Makes about 1/2 cup