Kalamata Dipping Sauce

• 2 large egg yolks at room temperature
• 2 teaspoons red-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon salt
• 1 1/2 cups olive oil
• 1/3 cup minced Kalamata or other brine-cured olives
• 3 teaspoons fresh lemon juice, or to taste
• 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 olives, the lemon juice, the sour cream, and pepper to taste and chill the dipping sauce, covered, for at least 1 hour or overnight.

egg yolks, redwine vinegar, mustard, salt, olive oil, olives, lemon juice, sour cream

Taken from www.epicurious.com/recipes/food/views/kalamata-dipping-sauce-101572 (may not work)