This great classic is from California.
Makes 2 ½ cups.
1 teaspoon leaf tarragon, crumbled
¼ cup tarragon vinegar
1 cup mayonnaise or salad dressing
1 carton (8 ounces) dairy sour cream
½ cup chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons anchovy paste
1 tablespoon lemon juice
1 clove garlic, minced
Procedure:
1.Soak tarragon in vinegar 10 minutes; strain vinegar into small mixing bowl; discard tarragon.
2.Blend mayonnaise or salad dressing, sour cream, parsley, chives, anchovy paste, lemon juice and garlic into vinegar; cover; chill 1 to 2 hours. Use to dress crisp green salads.
