8 oz sour cream
⅓ cup whole milk plus additional as needed to thin
3 tablespoon fresh squeezed lemon juice
5 green onion white and green parts roughly chopped
⅓ cup fresh Italian parsley roughly chopped
3 tablespoon fresh tarragon leaves or fresh basil if preferred
2 anchovy fillets rinsed and pat dry [Or 1 teaspoon anchovy paste]
2 medium garlic cloves chopped
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
Add the ingredients to a stand blender and blend until completely combined. Taste and adjust the salt to your taste. Chill for at least 4 hours preferably overnight before serving. Store tightly sealed in the refrigerator. May prepare up to 3-5 days in advance.