This home-made salad dressing DOES NOT taste a bit like anything you can buy in a shop. It is fantastic on a mixed green salad but if you are also having fish, it makes a good sauce for this as well. For some reason, I find it goes really well with fish. Try a dollup of this on top of fresh grilled or pan-fried salmon. You will be surprised.
I use a magic bullet. You can also use a food processor or blender or even mix it in a bowl. Let it stand in the refrigerator for a few hours at least.
1 3/4 cup Mayonnaise - I use Best Foods or Hellmans as it is a kosher brand. Any non-sweet mayo will do
1/4 cup sour cream (or non-dairy sour cream substitute)
3-6 Anchovy fillets, mashed or put through a garlic press (this is how I do it)
1-2 cloves garlic, put through a garlic press or minced and mashed
3 Tablespoons minced fresh tarragon leaves (or 1-1/2 dried tarragon soaked in a bit of vinegar)
2 Tablespoons minced fresh chives or spring onions (scallions)
1 Tablespoon finely chopped fresh parsley
1/8 cup vinegar (red wine)
Combine all ingredients in a jar (or magic bullet, food processor or blender) and mix thoroughly. Should stay fresh for and delicious for several days if covered well and stored in the refrigerator.
Makes 2 Cups - this recipe can be halved.
k (D) or Pareve if you can find a suitable non-dairy sour cream substitute