1 cup Mayonnaise
2/3 cup Sour cream
1/2 cup Parsley, chopped
2 Tablespoons Chives, chopped
2 1/2 teaspoons Tarragon
2 teaspoons Lemon juice
2 teaspoons Anchovy paste
Salt and pepper to taste
Recipe
Place all ingredients in a food processor bowl and pulse until well blended. Refrigerate.
Makes about 2 cups
This salad dressing first appeared in San Francisco around 1920.