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          Granny's Green Goddess

2 tablespoons tarragon vinegar
2 cloves garlic
1 egg yolk
2 tablespoons freshly squeezed lemon juice
2 anchovy fillets
1 teaspoon chopped fresh tarragon
1 tablespoon fresh flat-leaf parsley
2 green onions, minced
1 1/2 cups extra-virgin olive oil
1/4 cup sour cream
Salt and freshly ground pepper

1. Combine in a food processor or blender the vinegar, garlic, egg yolk, lemon juice, anchovies, herbs and green onions. Run the processor and drizzle the olive oil through the feed tube.
2. Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use.

The ripest peach is highest on the tree.

- James Whitcomb Riley