Creamy Basil Chipotle Dressing

With the blender running, drop 1 peeled shallot and 1 peeled garlic clove into the machine to chop it. Turn off blender and add

1 ⁄3 cup olive oil and 1⁄4 cup creme fraiche or mascarpone. Add 2 tablespoons aged sherry vinegar (or white balsamic vinegar) and 1 teaspoon pureed chipotle in adobo; blend smooth. Add 1 tablespoon dried basil and 1⁄2 teaspoon each salt and sugar. Process to mix. Transfer to a container with a lid; refrigerate covered up to several days. Use at room temperature.