Categories: Herbs, May2012, Salads, Sauces & Dips, Summer

Ingredients

• 1/4 cup fresh chives or green onions (packed into measuring cup)
• 1/4 cup fresh tarragon (packed into measuring cup, tarragon is optional but if you like tarragon it's really good in this dressing
• 1/4 cup fresh parsley (packed into measuring cup, I used flat-leaf Italian parsley)
• 1 T fresh-squeezed lemon juice
• 1 T white wine vinegar
• 1 tsp. anchovy paste (or more, depending on how much you like anchovies)
• 1 C mayo (I used full-fat mayo, but use reduced-fat mayo if you prefer)
• 1/2 C sour cream (I used light sour cream)
• salt and freshly-ground black pepper to taste

Directions

1. (I used a food processor to make this, but if you don’t have one you can finely chop the herbs with a chef’s knife and then stir the ingredients together in a bowl.)

2. Measure 1/4 cup each of chives (or green onions), tarragon, and parsley, and add to food processor. Pulse processor until the fresh herbs are finely chopped, then add lemon juice, white wine vinegar, and anchovy paste (or canned anchovies) and pulse a few times more.

3. Add mayonnaise, sour cream, salt, and freshly-ground black pepper and run the food processor about 20-30 seconds, or until ingredients are well combined. Chill at least a few hours before serving.

4. This will keep in the fridge for at least a week, although it probably won’t stay around for that long!

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