This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy past
INGREDIENTS (for 8 servings):
- 1/2 cup mayonnaise
- 1/2 cup creme fraiche
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped Italian flat leaf parsley
- 1 tablespoon anchovy paste
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cracked black peppercorns
PREPARATION:
Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.