3 TBSP fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 TBSP Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 TBSP chopped fresh tarragon
1 TBSP chopped fresh basil
1/2 cup olive oil
Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped.
Categories: Appetizers Tags:
Photos:
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Cate Bogue
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Photo Credit: Cate Bogue