Makes about 2 cups
Chef Ryan Burnham of Goldener Hirsch Inn calls this sauce “very versatile.” Serve it with fish, chicken, grilled meats, or on salad greens and vegetables.
1 | cup creme fraiche |
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Salt and pepper, to taste | |
⅔ | cup mayonnaise |
4 | oil-packed anchovy fillets, rinsed well |
2 | cloves garlic, chopped |
½ | cup packed fresh tarragon leaves |
¼ | cup packed fresh basil leaves |
¼ | cup packed fresh parsley leaves |
1 | scallion, chopped |
Grated rind of 1 lemon | |
2 | tablespoons lemon juice (optional) |
1. In a blender, combine the creme fraiche, a pinch of pepper, mayonnaise, anchovies, garlic, tarragon, basil, parsley, scallion, and lemon rind. Puree until smooth. Transfer to a bowl.
2. Taste for seasoning and add salt, if you like, or the lemon juice.
Adapted from Goldener Hirsch Inn