Ingredients
2 tablespoons minced fresh chives and/or scallions
2 teaspoons anchovy paste, or 1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup sour cream
1 cup mayonnaise
2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, smashed and minced
Buttermilk or milk (optional)
Preparation
In a large bowl or blender, whisk or blend all the ingredients except the buttermilk. Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using. Keeps in the refrigerator for up to 1 week.
