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Ingredients

• 1/2 cup mayonnaise
• 1/2 cup creme fraiche
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped Italian flat leaf parsley
• 1 tablespoon anchovy paste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black peppercorns

Description

This Has The Taste Of Yesterday Updated To Meet Today's Palates. I Love This Dressing And It Was One Of Two Signature Dressings I Used As The Executive Chef At A Washington, D.C. Seafood Restaurant. Great Stuff. Don't Be Put Off By The Use Of Anchovy Past

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