1/2 c chopped fresh flat-leaf parsley 1/3 c light mayo 1/3 c light sour cream 1/2 t fresh chopped tarragon 1 T white wine vinegar 1 1/2 to 3 t anchovy paste (1-3 anchovies, chopped) 1-2 T water greens from 1 scallion Use as dip for shrimp; sauce for chicken or roasted vegetables; spread for turkey sandwich. If thinned, can use as salad dressing.

In blender or food processor, combine all ingredients. Blend until smooth adding water if necessary. Improves with age and can be stored in frig for up to 2 weeks.