Update my dinner status, I'm making this tonight.
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Servings: 2 Cups
Total Time (median): 0 : 00 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup fresh chives, minced (or, minced scallions)
- 4 or 5 anchovy fillets, finely chopped
- 1 or 2 cloves garlic, finely chopped
- 2 tablespoons fresh tarragon, minced (or, 1/2 teaspoon dried tarragon)
- 1 to 2 tablespoons capers, drained and crushed (optional)
- 1 cup mayonnaise (I like Hellman's)
- 1/2 cup sour cream
- 2 to 3 tablespoons tarragon vinegar or freshly squeezed lemon juice (or a combination of both)
- Salt and fresh ground black pepper
Preparation
In a mini food processor or blender, combine the parsley, chives, anchovies, garlic, tarragon and capers, if desired, and process to a fine paste (or grind with a mortar and pestle to make a fairly smooth paste). Blend in the mayonnaise, sour cream, and vinegar. Scrape the dressing into a bowl and season with salt and pepper, to taste. Refrigerate until serving time. (To make ahead: The dressing can be refrigerated for up to 3 days.)
Makes about 1-3/4 to 2 cups.
