A take on Green Goddess dressing–of which there are numerous variations. This recipe calls for anchovies, which can be omitted, though they are not, in my opinion, the dominant flavor in this dressing. Use a mixture of herbs here, if you can.
1/4 c milk, plus extra if necessary
1 c mayonnaise, or yogurt, or a combination
1 T lemon juice
1 cup chopped fresh herb(s), or more, to taste
3 or 4 anchovies, or to taste, or 1 t anchovy paste
salt and pepper, to taste
1. Put all ingredients in a blender or food processor. Purée until smooth. If the dressing seems too thick, add more milk by the tablespoonfuls to get a consistency you like. Taste, and add more of any of the ingredients if you wish. Transfer to a jar, cover and chill before serving–though you can also just serve it right away.