Recipe from Chez Panisse Vegetables
1 clove garlic
3 tablespoons white balsamic vinegar
2 anchovies, finely minced
¾ cup olive oil
½ cup cream
a ton of chopped herbs such as parsley, tarragon, cilantro, basil, and chives
Salt and Pepper
1. Peel and chop fine the shallot and garlic and macerate in the vinegar, a big squeeze of lemon, and a smaller one of lime.
2. Add the anchovy and the flesh of the avocado. Mash together with a fork. Whisking with the fork, gradually incorporate the olive oil and cream – as if you were making a thin mayonnaise.
3. Add the herbs. Taste and adjust the seasoning to taste with salt (1/4 teaspoon at a time), pepper, or more vinegar if necessary.