Ingredients
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1 large egg yolk
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1 teaspoon dijon mustard
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2 tablespoons freshly squeezed lemon juice
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1 cup olive oil
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1 cup fresh flat-leaf parsley leaves
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3 tablespoons minced fresh chives
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2 tablespoons fresh tarragon leaves
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2 teaspoons anchovy paste
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1 clove garlic, chopped
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3/4 cup plain greek yogurt or sour cream
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Kosher salt
Directions
- Make a quick mayonnaise. Pulse the egg yolk, dijon mustard, and lemon juice in a blender with a few quick pulses. Turn the blender on and drizzle in the oil in a thin, steady stream. Continue to blend until the mixture is light in color and thick.
- Blend the herbs and garlic. Stop the blender and scrape down the sides. Add the parsley, chives, tarragon, anchovy paste, and garlic. Blend until smooth and vibrant green.
- Place the greek yogurt or sour cream in a medium bowl. Add the herb mayonnaise and stir to combine.
- Taste the dressing for seasoning. The anchovy paste is usually salty enough, but add additional salt if desired.
