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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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The original recipe from the chef at the Palace Hotel, San Francisco; circa 1925. It remains a popular dressing. Ingredients:
1 (2 ounce) can anchovies packed in oil, undrained |
3 tablespoons chopped fresh chives |
3 tablespoons tarragon vinegar |
1 tablespoon fresh squeezed lemon juice |
1 cup sour cream |
1 cup mayonnaise |
1/2 cup chopped fresh parsley |
1/4 teaspoon salt (or to taste) |
black pepper |
Directions:
1. In a blender or processor, combine all ingredients and blend until smooth.
2. Cover & refrigerate until needed (up to one week). Dressing thickens slightly with chilling.
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