Prep 10 mins
Cook 0 mins
It is a pale, green smooth dressing that is very good on tomatoes, salads, shrimp, or used as a dip for vegetables.
- 1⁄4 cup freshly washed firmly packed basil leaves
- 3 tablespoons white wine vinegar
- 1 cup mayonnaise
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped chives
- 1⁄2 cup sour cream
- 1 teaspoon Worcestershire sauce
- 3 green onions, chopped
- 1⁄2 teaspoon dry mustard
- 1 clove garlic, peeled and crushed
- freshly ground black pepper
- Combine all ingredients in a blender or food processor until smooth.
- Chill until ready to serve.
- This dressing will keep in the refrigerator for several days.
I shared this recipe with a friend who took it camping with friends and they all want th recipe. A good way to use up my home grown basil.
I used lowfat mayo and sour cream and it is still great. Added some extra basil and used in on a portabello mushroom.
Good dressing! I halved the recipe and made it in my mini-prep. I forgot to use only half of the garlic clove. Didn't think too much garlic would be a problem anyway, because I love garlic. Even so, I thought it distracted from the wonderful flavors of all the fresh herbs. This dressing is thick enough to use as a dip. Blanched broccoli and asparagus, cherry tomatoes would be my choice of dippers. For this dressing, Bibb lettuce gets my vote. Thanks, dancer^.