- 1 shallot, finely diced
- 1 tbsp olive oil
- ½ lb light sour cream (8 oz)
- ¼ tsp kosher salt
- 1/8 tsp garlic powder
- 1/8 tsp white pepper
- Add the olive oil and shallot to a saute pan over low heat. Cook until caramelized, adding teaspoons of water if necessary to prevent sticking.
- Cool the caramelized shallots completely.
- Add caramelized shallots and the dry ingredients to the sour cream and mix well.
- Wait 1 day before using. Mix well before each use.