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Makes ~1 cup, enough for 4-6 servings of entree salad.
Ready in 15 minutes, but benefits from an hour of rest.
Original recipe had 2 anchovies.
1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 chopped garlic clove
Kosher salt and freshly ground black pepper
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