This recipe can be prepared in 45 minutes or less.

Ingredients

　　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

　　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. 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.