1-3/4 c. mayonnaise
1/4 c. sour cream
6 to 8 anchovy fillets, mashed
3 TBS. minced fresh tarragon leaves
2 TBS. minced fresh chives
1 TBS. chopped fresh parsley
1/4 c. tarragon vinegar
1 clove garlic, minced
Combine all ingredients in a jar and shake well to mix thoroughly. Let stand for at least 1 hour to allow the flavors to blend. Can be stored in the refrigerator for several days.
Makes appx. 2 cups.