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201003-ip-todd-english.jpg
Todd English
August 2001

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Recipe Summary

Yield:
MAKES 1 1/4 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mini food processor, combine the parsley, anchovies, garlic and tarragon and process to a fine paste. Blend in the sour cream, mayonnaise and lemon juice. Scrape the dressing into a bowl and season with salt and pepper. Refrigerate until serving time.

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Make Ahead

The dressing can be refrigerated for up to 3 days.

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