Ingredients:

  • 1 cup (30g) fresh Italian parsley, packed
  • 1/2 cup (15g) fresh chives, chopped
  • 1/4 cup (10g) fresh basil leaves, packed
  • 2 tbsp (4g) fresh tarragon leaves
  • 1/2 cup (120ml) mayonnaise
  • 1/2 cup (120g) Greek yogurt
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5ml) apple cider vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Wash all herbs in cold water and spin them dry using a salad spinner or pat them thoroughly with paper towels to prevent diluting the emulsion.
  2. Place the garlic, lemon juice, and vinegar in the blender first. Add the fresh herbs and pulse in short bursts until finely chopped but not completely liquefied.
  3. Add the mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper. Blend on medium speed for 15–30 seconds until the mixture is smooth and velvety.