My new favorite dressing for summer. You can use a variety of herbs. I’ve come up with my preferred blend. In the loose recipe below, I list them in descending order. I’ve never been a huge fan of a strong anchovy flavor, but find that a few splashes of Red Boat Fish Sauce do the trick. You can make it thinner for a dressing, or thicker for a dip. Play around with the ratios and see what works for you.
Herbs- Italian Parsley, Tarragon, Chives & Scallion Greens
Apple Cider Vinegar
Mayo (Duke’s or Hellman’s is preferred)
Salt & Pepper
Put the herbs in a food processor or strong blender with the vinegar and buttermilk. Blend until herbs are sufficiently chopped. Add the remaining ingredients and continue to blend 2 minutes or so. I like to start mine in the food processor to thoroughly break down the herbs, and then finish in my vita (blender).
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