Green Goddess Dressing

Add the tarragon, parsley, chives, anchovy fillets, garlic, white wine vinegar, and lemon juice to a blender. Blend on high for 30–45 seconds until the herbs are completely pulverized and the mixture is smooth. The blend will be intensely green at this point — almost luminous — and the raw garlic and anchovies will have dissolved completely into the herb puree. Scrape down the sides once if needed.

Add the mayonnaise, sour cream, and salt to the blender with the herb mixture. Blend on high for 20–30 seconds until completely smooth and uniformly colored. The dairy will turn the intense herb green into a lighter, slightly more pastel sage-green. Taste immediately and adjust: more vinegar or lemon juice if it needs brightness, more salt if it tastes flat, more anchovy if the umami backbone is missing. The dressing should be pourable but thick — similar in consistency to a light ranch dressing.

Transfer the dressing to a sealed container and refrigerate for a minimum of 15 minutes before serving — ideally 30 minutes. The cold thickens the mayo-sour cream base slightly and allows the raw garlic to mellow and the fresh herbs to release more of their aromatic oils into the surrounding fat. The color will deepen slightly as it rests. Green Goddess can be refrigerated for up to 3 days; the herb flavors actually develop and intensify on day two.