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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans). Ingredients:
3/4 cup mayonnaise |
3/4 cup sour cream |
1/2 cup loosely packed fresh flat-leaf parsley leaves |
1 tablespoon chopped fresh tarragon |
2 teaspoons white wine vinegar |
1 teaspoon anchovy paste |
1 teaspoon lemon zest |
1 tablespoon fresh lemon juice |
2 garlic cloves, minced |
1/3 cup chopped fresh chives |
salt and freshly ground pepper to taste |
Directions:
1. Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed. Stir in chives; season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables.
2. Pair with: Bründlmayer, Grüner Veltliner 2009 or Chilean Sauvignon Blanc.
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