" Creamy Herb Dressing Makes about 1 1/4 cups 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 1/2 cup crème fraîche (page 113), heavy cream, sour cream, or plain yogurt 3 tablespoons extra-virgin olive oil 1 small garlic clove, finely grated or pounded with a pinch of salt 1 scallion, white and green part finely chopped 1/4 cup finely chopped soft herbs, in whatever proportions you like. Use any combination of parsley, cilantro, dill, chives, chervil, basil, and tarragon 1/2 teaspoon sugar Salt Freshly ground black pepper In a small bowl, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118). In a large bowl, whisk together the shallot and macerating vinegar with the crème fraîche, olive oil, garlic, scallion, herbs, sugar, a generous pinch of salt, and a pinch of black pepper. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking