Ingredients:
1 c mayonnaise
1/4c snipped fresh chives
1 anchovy fillet, rinsed, patted dry, and chopped
2 tsp white wine vinegar
2 stp fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
1/2 c fresh flat leaf parsley, coarsely chopped
1/4 c fresh tarragon, coarsely chopped
2 Tbs water
Puree mayo, chives, anchovy, vinegar, lemon juice, salt and pepper in a blender. Add parsley, tarragon and water and process, scraping down sides of blender occasionally, until mixture is smooth and pale green.
Serve immediately or refrigerator for 2 hrs or overnight. Stir before serving.
(Martha Stewart Living 10/08)
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