Ingredients
- 1/4 cup tarragon vinegar
- 1/4 cup white wine vinegar
- 2 bunchs green onions
- 1 bunch fresh parsley, chopped
- 2 cans (2 oz.) Anchovy fillets
- 2 cloves garlic
- 2 cups mayonnaise
- 1 teaspoon salt
- 1 piece lemon, juiced
Make it step by step
- Puree vinegars, onions, parsley, anchovies, garlic, salt, and lemon juice in a blender until well combined. Blend in mayonnaise and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.