Shot through with tarragon, parsley, and scallions, this tangy sauce pairs beautifully with rich southern-fried sweetbreads . If you have any left over, use it as a salad dressing or as a dip for crudités.
Cooks note:
Sauce can be chilled up to 1 day.
Recipe information
Total Time
15 min
Yield
Makes about 1 cup
Ingredients
1/2 cup mayonnaise
1/3 cup well-shaken buttermilk
2 tablespoons white-wine vinegar
1/4 cup coarsely chopped flat-leaf parsley
2 scallions, white and pale green parts chopped and greens finely chopped (reserve separately)
1 teaspoon anchovy paste
2 tablespoons finely chopped tarragon
Preparation
Pulse mayonnaise, buttermilk, vinegar, parsley, white and pale green parts of scallion, anchovy paste, and 1/4 teaspoon each of salt and pepper in a food processor until parsley and scallion are finely chopped. Transfer to a bowl and stir in scallion greens and tarragon. Chill until ready to use.
