Emerald Mayonnaise
serves 6
3 tablespoons minced flat-leaf parsley 3 tablespoons minced
scallions 2 large garlic cloves, crushed 4 flat anchovy
fillets, drained 1 cup mayonnaise
1/2 cup creme fraiche or sour cream Juice of 1 large lemon
Salt and freshly ground black pepper
Combine the parsley, scallions, garlic, and anchovies in a
food processor or blender. Add the mayonnaise, creme
fraiche, and lemon juice and process until smooth. Season
with salt and a large grinding of black pepper, and chill
for 4 to 6 hours or overnight.
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