This dressing is flavored with the fresh taste of herbs. It would be lovely as a sauce for poached fish and chicken or boiled shrimp.
Recipe information
Yield
Makes 1 1/4 cups
Ingredients
Preparation
Pulse 1 small garlic clove, pressed in a garlic press or mashed to paste with salt (page 33), 1/2 teaspoon coarse salt, and 2 rinsed and minced anchovy fillets (preferably salt-packed) in a food processor to combine. Add 3/4 cup sour cream, 1/4 cup each buttermilk and mayonnaise, 1 tablespoon white-wine vinegar, and a pinch of cayenne pepper; pulse a few more times to combine. Add 1/4 cup finely chopped fresh flat-leaf parsley, 3 tablespoonsfinely minced fresh chives, 1 1/2 teaspoons finely chopped fresh tarragon, and 2 tablespoons thinly sliced scallion, and process until fully incorporated and mixture is pale green.
