Chipolte Dipping Sauce

• 2 large egg yolks at room temperature
• 2 teaspoons white-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon salt
• 1 1/2 cups olive or vegetable oil or a combination of the two
• 3 canned chipolte chilies or to taste, minced (wear rubber gloves) plus 3 tablespoons of the juice, or to taste
• 2 teaspoons fresh lemon juice
• 1/2 cup sour cream

1. In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified.
2. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping sauce, covered, for at least 1 hour or overnight.

egg yolks, whitewine vinegar, mustard, salt, olive, chipolte chilies, lemon juice, sour cream

Taken from www.epicurious.com/recipes/food/views/chipolte-dipping-sauce-101573 (may not work)