Description

Don't use that store bought dressing, make your own at home. It's healthier with all of the fresh ingredients and tastes much better. Use as a salad dressing or as an appetizer dip.

Ingredients

• 1 large egg yolk
• 1 t. Dijon mustard
• 2 T. freshly squeezed lemon juice
• 1 c. olive oil
• 1 c. fresh flat leaf parsley
• 3 T. minced fresh chives
• 2 T. fresh tarragon
• 2 t. anchovy paste
• 1 clove garlic, chopped or minced
• 3/4 c. plain Greek yogurt or sour cream
• kosher salt

Steps

1. To make an herb mayonnaise, pulse the egg yolk, mustard and lemon juice in a blender with a few quick pulses. Turn blender on; drizzle in oil in a thin, steady stream, continuing to blend until mixture is light in color and thick. Stop the blender; scrape down sides; add parsley, chives, tarragon, anchovy paste and garlic; blend until smooth and a vibrant green.
2. Place yogurt or sour cream in a medium bowl; add the herb mayonnaise; stir to combine.
3. Season to taste. The anchovy paste is usually salty, only add additional salt if necessary.