Prep: 1. Chop shallots. Make: 1. Heat butter in a skillet over medium low heat, add shallots and saute for 5-10 minutes or until the shallot is very soft and fragrant. 2. In a bender or food processor, combine the yogurt, mayonnaise, olive oil, lemon juice, vinegar, and the sauteed shallots. Puree until smooth. 3. Stir in the poppy seeds.