1 ounce fresh parsley
1 pint mayonnaise
12 ounces sour cream
1 tablespoon garlic, chopped
1 ounce anchovy fillets, minced
1 ounce fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 ounce lemon juice
1 ounce red wine vinegar
salt and white pepper, to taste
worcestershire sauce, to taste
Servings: 32
1. Rinse and chop the parsley, but do not dry it or you will remove some of the chlorophyll.
2. Combine all the ingredients and mix well. Season to taste with salt, white pepper and Worcestershire sauce.
Yield: 1 quart (1 liter)
1 pint mayonnaise
12 ounces sour cream
1 tablespoon garlic, chopped
1 ounce anchovy fillets, minced
1 ounce fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 ounce lemon juice
1 ounce red wine vinegar
salt and white pepper, to taste
worcestershire sauce, to taste
Servings: 32
1. Rinse and chop the parsley, but do not dry it or you will remove some of the chlorophyll.
2. Combine all the ingredients and mix well. Season to taste with salt, white pepper and Worcestershire sauce.
Yield: 1 quart (1 liter)
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