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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is my favorite dressing to serve with whole boiled artichokes. Please use fresh herbs when making this - parsley, chives & tarragon. It's really not very good if you try to make it with dried herbs. It is also important to use fresh eggs as the yolks are raw and are not cooked. If raw egg yolks freak you out you can just leave them out. Its tangy, herby flavor also goes well with blanched asparagus, or you could just use it as a regular salad dressing. Ingredients:
1 cup mayonnaise |
1 cup sour cream |
2 egg yolks |
1 lime, juice and zest of |
1/2 cup fresh italian parsley, packed |
1/2 cup chives, packed |
4 tablespoons fresh tarragon |
1 scallion, cut into 2 inch pieces |
1 garlic clove, chopped |
2 anchovy fillets |
1/4 cup red wine vinegar |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Place the egg yolks, mayonnaise, and sour cream in a blender and blend until yolks are incorporated into the sour cream and mayonnaise. Add all other ingredients and blend on the lowest setting, stopping and scraping down the sides of the blender occasionally to make sure all the herbs are being chopped up. Puree the dressing in the blender until all the herbs are pureed and well incorporated into the dressing.
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