2 T. anchovy paste or 2 to 4 canned anchovies
2 or more small garlic cloves, minced
3/4 cup mayonnaise
3/4 cup sour cream or Greek yogurt (not fat free)
1/2 cup chopped fresh parsley (1/3 this amount if using dried)
1/4 cup chopped fresh tarragon (1/3 this amount if using dried)
3 T. chopped chives or green onions
2 T. lemon juice (the juice of about one lemon)
1/4 to 1/2 tsp agave (optional to tamp down the tartness of the lemon)
salt and black pepper to taste
Put all ingredients in a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30 to 45 seconds.
Here the goddess is drizzled on fresh avocados. But, of course, use it as a salad dressing or a dip. But it would work on sandwiches, as a condiment on chicken, pork, steak. Whatevah.
Adapted from simplyrecipes.
I was wondering about the origin of this dressing, and even thought it might be a female version of Caesar since they’re similar. Well, not according to the history of salads and salad dressings.