Here’s an old dressing with a bright twist thanks to some citrus alternatives to the standard lemon. Super simple to throw together, it’s free of preservatives and packed with vibrant flavor. Use as a sandwich spread, veggie dip, topping for meat and fish or a pasta sauce — the possibilities are endless! It really sings on the roasted veggies from our Roasted Veggies & Shrimp Skewers recipe!
1 cup mayonnaise (we prefer Duke’s)
½ cup buttermilk
1 tablespoon anchovy paste
½ cup fresh parsley, minced
¼ cup fresh tarragon (or 2 teaspoons dried)
2–3 cloves garlic, minced
2 green onions, minced
¾ cup chives, minced
1 tablespoon each fresh orange and lime juice
Zest of orange and lime
1 teaspoon salt
1 teaspoon black pepper
Whisk together mayonnaise, buttermilk and anchovy paste until blended. Add remaining ingredients and stir to combine.
Chill. This will last in refrigerator for 1–2 weeks.