1 cup mayonnaise
1/3 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 cup packed fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
4 tablespoons chopped fresh chives
2 tablespoons fresh chopped tarragon
1 clove garlic, peeled and roughly chopped
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Crudite, such as blanched radish, cauliflower, broccoli and sugar snap peas, for serving
Mixed field green salad, for serving
The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
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