Ingredients
½ cup fresh parsley
2 Tbsp fresh chives
3 Tbsp fresh tarragon
Juice of one lemon
1 small clove garlic, peeled
2 tsp anchovy paste or 2 filets from a jar
1 Tbsp vinegar (I used a lemon balsamic but tarragon, white wine or sherry vinegar would work.)
¾ cup mayonnaise
½ cup sour cream
Salt and pepper to taste
(Note: may add a Tbsp of buttermilk or milk for a thinner consistency)
Directions
Combine all ingredients in a blender and process to thoroughly combine.
Store for up to a week in the refrigerator.