Ingredients
1 cup mayonnaise
1/4 cup snipped fresh chives
1 anchovy fillet, rinsed, patted dry, and chopped
2 teaspoons white-wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup fresh tarragon, coarsely chopped
2 tablespoons water
Crudites (such as carrots, broccoli, bell peppers, cherry tomatoes, and cauliflower), for serving
Preparation
Puree mayonnaise, chives, anchovy, vinegar, lemon juice, salt, and pepper in a blender. Add parsley, tarragon, and water, and process, scraping down sides of blender occasionally, until mixture is smooth and pale green. Transfer to a dish, and serve with crudites.
