INGREDIENTS

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 Hass avocado, roughly chopped
• 2 scallions, trimmed and quartered
• 1 large garlic clove
• 2 anchovy fillets
• 24 leaves of tarragon
• 12 leaves of basil
• The juice of 3/4 lemon
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Procedure

Put everything in the blender, and whiz on full blast until completely smooth.  Serve over an iceberg wedge, with crudités, with shrimp cocktail, or with anything you want.