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
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
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.