Ingredients:

  • 1/2 cup (115g) high-quality mayonnaise
  • 1/2 cup (120g) full-fat sour cream
  • 1/2 large (100g) ripe avocado
  • 1 cup (30g) fresh Italian flat-leaf parsley, stems removed
  • 1/4 cup (10g) fresh tarragon leaves
  • 1/4 cup (10g) fresh chives, roughly chopped
  • 2 tbsp (5g) fresh basil
  • 2 tbsp (30ml) freshly squeezed lemon juice
  • 1 tbsp (15ml) champagne vinegar
  • 1 clove (3g) garlic, smashed and peeled
  • 2 anchovy fillets (8g)
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (0.5g) cracked black pepper

Instructions:

  1. Wash all fresh herbs in ice-cold water and spin them completely dry to ensure the dressing remains thick and creamy.
  2. Place the mayonnaise, sour cream, avocado, lemon juice, champagne vinegar, garlic, and anchovies into a high-speed blender or food processor.
  3. Pulse the base ingredients three to four times until the garlic and anchovies are completely pulverized and incorporated into the dairy base.
  4. Add the parsley, tarragon, chives, and basil to the blender. Process on medium-high speed until the dressing is smooth and a vibrant neon green color.
  5. Season with kosher salt and cracked black pepper. Pulse once more to combine, then transfer to an airtight glass jar.