Anis Ben Fraj,
May 10, 20201 min
You can adjust the quantities of the herbs to suit your taste. If you want, add some ripe avocado to the mix.
Prep time: 15 minutes
Yield: Makes about 500 gr
INGREDIENTS
30 gr anchovy paste or canned anchovies
1 small garlic clove, minced
170 gr mayonnaise
170 gr sour cream
1/2 cup chopped parsley
1/4 cup chopped fresh tarragon
30 chopped chives
10 gr lemon juice
Salt and black pepper to taste
METHOD
Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
Serve as a dip, or toss with salad greens for a dressing. The dressing could be kept about a week in the chiller.
For more information on menu development, Cooking pot F&B consultancy can help, please complete this contact form or call and we will be happy to guide you through the process.