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This may used immediately or stored in the refrigerator for up to 3 days.
Makes about 1 cup
¼ cup snipped chives¼ cup fresh flat leaf parsley leaves2 tablespoons chopped fresh tarragon2 anchovy fillets2 tablespoons white wine vinegar3 tablespoons extra virgin olive oil1/2 cup crème fraicheKosher salt and freshly ground black pepper
Place the chives, parsley, anchovy fillets and tarragon vinegar in a food processor and pulse a few times to combine. With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the crème fraiche and process until smooth. Season with salt and pepper.
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