Notes: Chef Peter DeMarais uses reduced-fat sour cream to make a tangy dressing; regular mayonnaise produces a mellower blend. Chervil gives the dressing a subtle licorice flavor; if it's unavailable, delete it and increase tarragon leaves to 1 cup.
1 cup regular mayonnaise or reduced-fat sour cream (see notes)
1/2 cup lightly packed fresh tarragon leaves, rinsed and drained
1/2 cup lightly packed fresh chervil, rinsed and drained (or more tarragon; see notes)
1 tablespoon lemon juice
1 tablespoon chopped shallot
1 can (2 oz.) anchovies, drained
How to Make It
In a blender or food processor, combine mayonnaise, spinach leaves, parsley, tarragon leaves, chervil, lemon juice, shallot, and anchovies. Whirl until very smooth. Serve, or chill airtight up to 1 week.