Green Goddess Dressing with Anchovy and Tarragon

What you need

• 200 g (3/4 cup) mayonnaise, or replace up to a third with sour cream for a tangier, lighter dressing
• 3 anchovy fillets, oil-packed, drained
• 3 scallions, white and green parts, roughly chopped
• 30 g (1 packed cup) fresh parsley, leaves and tender stems
• 2 tbsp fresh chives, snipped
• 2 tbsp fresh tarragon leaves
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar, tarragon vinegar if you have it
• black pepper, freshly ground, to taste
• salt, to taste, go lightly as the anchovies are salty

Method

Restated from the original video

1. 1

   Put the anchovies, scallions, parsley, chives and tarragon in a food processor or blender.

2. 2

   Add the lemon juice and vinegar. Pulse until the herbs are finely chopped, scraping down the sides once.

3. 3

   Add the mayonnaise and blend until the dressing is smooth and evenly pale green, about 30 seconds. Add 1-2 tbsp of water if it is too thick to pour.

4. 4

   Taste, then add black pepper and, only if needed, a pinch of salt. Pulse once to combine.

5. 5

   Chill for at least 20 min so the flavors settle. Store in a covered jar in the fridge, up to 5 days, and stir before using.

6. 6

   Spoon over a crisp salad, or serve as a dip for raw vegetables.

Imported from stetted.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.