Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon anchovy paste
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/3 cup chopped fresh chives
Salt and freshly ground pepper to taste
How to Make It
Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed. Stir in chives; season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables.
Pair with: Bründlmayer, Grüner Veltliner 2009 or Chilean Sauvignon Blanc.