Author Mei Chin's fried tofu and bacon fritters (see Tofu Wanzi,) are delicious plain or with sesame oil for dipping. But we love them with this classic sauce, which combines fresh herbs with a creamy base. It's also great with crudites, salmon, or turkey sandwiches. This recipe first appeared in the 2012 SAVEUR 100.
Ingredients
- 2 tbsp. parsley
- 2 tbsp. tarragon
- 2 tbsp. scallions
- 2 tbsp. chives
- 1⁄2 cup mayonnaise
- 2 tbsp. crème fraîche
- 2 tbsp. white wine vinegar
- Salt and pepper to taste
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Instructions
Step 1
Combine herbs in a food processor and blend until a smooth paste forms. In a bowl, combine mayonnaise with crème fraîche and vinegar. Add the paste to the mayonnaise mixture and stir to combine; season with salt and pepper.
- Combine herbs in a food processor and blend until a smooth paste forms. In a bowl, combine mayonnaise with crème fraîche and vinegar. Add the paste to the mayonnaise mixture and stir to combine; season with salt and pepper.
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