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Categories:
mayonnaise sour cream parsley tarragon white wine vinegar anchovy paste lemon zest lemon juice garlic chives salt tarragon
Viewed: 25 - Published at: 9 years agoIngredients
- 34 cup mayonnaise
- 34 cup sour cream
- 12 cup parsley, loosely packed, fresh
- 1 tablespoon tarragon, chopped, fresh
- 2 teaspoons white wine vinegar
- 1 teaspoon anchovy paste
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice, fresh
- 2 garlic cloves, minced
- 13 cup chives, chopped
- 14 teaspoon salt and pepper, to taste
- 1 teaspoon tarragon, chopped (for garnish)
Method
- Process first 9 ingredients in food processor til smooth.
- Or use immersion blender.
- Stir in chives, add salt and pepper to taste.
- Cover and chill for 2 - 24 hours.
- Garnish, if desired.
- Serve with assorted vegetables.
