2 tablespoons extra virgin olive oil
1 tablespoon sour cream or yogurt
1 ½ teaspoons white wine vinegar
1 ½ teaspoons juice from 1 small lemon
1 teaspoon Dijon mustard
½ small garlic clove minced to a puree
1/8 teaspoon salt
Combine all ingredients in a jar, seal the lid and shake vigorously until emulsified, about 20 seconds.