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Makes
1 cereal bowl sized amount
Author Notes
This recipe should really be called the triumph of hope over experience. I have tried to maintain a herb garden on my windowsill throughout the long, Danish winter. I have seen my basil plants shrivel, tarragon fall limp like a Belle Epoque heroine with consumption and lost more parsley than I care to remember. This dip needs lots and lots of fresh herbs. It is vegetarian and a bit lighter than a traditional green goddess dip. —Canalcook
Ingredients
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1 tablespoon
fresh basil
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1 tablespoon
fresh tarragon
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1 tablespoon
fresh dill
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1 tablespoon
fresh parsley
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3-4 tablespoons
creme fraiche
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1 tablespoon
mayonnaise
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1 teaspoon
sugar
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1/2 to 1 tablespoons
white wine vinegar
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1
finely chopped shallot
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1
chopped garlic clove
Directions
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Blend all the ingredients in a bowl with a stick blender.
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If you don't have a stick blender, mash the avocado with a pestle and mortar and stir together.
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Season and serve.
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