Green Goddess Dressing

This is a delicious and versatile dressing, good on all sorts of salads but also on crab or salmon patties or as a dip for raw veggies. It was popular in the 70s and 80s when I still lived in the States. It has a pleasing green color due to the parsley, chives and tarragon.
I find it best prepared in a food processor to save yourself chopping, but equally tasty if you do it by hand; it will just be a little chunkier and therefore less green in color.
This recipe is adapted from several "original" recipes I have tried and tweaked to my taste.


Ingredients:
3/4 cup good-quality mayonnaise
3/4 cup sour cream
1/3 cup snipped chives
1/3 cup packed fresh parsley leaves
Scant 1/4 cup fresh tarragon, or 1/2 tsp. dried
1 small clove crushed garlic
3 anchovy fillets OR 1 TBS anchovy paste
1 TBS fresh lemon juice
1 TBS white or rice vinegar
Salt and fresh-ground pepper to taste (do not add until taste testing afterward; anchovies vary greatly in salt content and you may not need any added salt)

How to make it:
If making by hand:
Snip the chives very finely. Chop the parsley (and tarragon leaves, if using fresh) very finely. If using anchovy fillets, pound until pasty; remove any visible bones.
Stir together all ingredients until well-combined. Taste and add S&P if needed.

If using a food processor:
Place chives, parsley and tarragon leaves (or dried tarragon) and garlic in processor bowl. Whirl until herbs are finely chopped.
Add all the rest except S&P and process until smooth and green in color.
Taste and add S&P if needed.

Store, covered, in refrigerator until using. Serve chilled. Will keep up to 2 weeks if stored covered in fridge.