This traditional thick and creamy garden dressing, full of scallions, garlic, and herbs, gets a healthy, buttery boosts from the addition of super-ripe avocado. I love both avocado and tarragon with seafood, so I think this is a cool alternative to cocktail sauce with shrimp, and nothing beats it with a fresh, all-green crudités platter.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 Hass avocado, roughly chopped
- 2 scallions, trimmed and quartered
- 1 large garlic clove
- 2 anchovy fillets
- 24 leaves of tarragon
- 12 leaves of basil
- The juice of 3/4 lemon
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Put everything in the blender, and whiz on full blast until completely smooth. Serve over an iceberg wedge, with crudités, with shrimp cocktail, or with anything you want.