Ingredients
- 1 bunch parsley, leaves picked, chopped
- ⅓ cup fresh tarragon leaves, loosely packed
- ⅓ cup fresh dill
- 6 scallions, chopped
- 2 tablespoons shallots, minced
- 12 anchovy fillets, chopped
- 3 tablespoons capers, rinsed well
- 1 teaspoon Worcestershire sauce
- juice of 1 lemon
- 1 cup Hellman’s mayonnaise
- ½ cup sour cream
- Red wine vinegar to taste
- Lemon, for serving
Preparation
Step 1
Place the parsley, tarragon, dill, scallions, shallots, anchovy fillets, capers, Worcestershire sauce, and lemon juice in a blender and pulse to combine.
Step 2
Transfer to a medium bowl and whisk in the mayonnaise and sour cream. Add a splash of red wine vinegar and whisk to combine.
Step 3
Refrigerate for 3 hours to allow the flavors to bloom. Before serving, season with salt, black pepper, and lemon juice to taste.
Step 4
