Green Goddess Dressing Revisited

• 1/2 cup mayonnaise
• 1/4 cup onion (or garlic) scapes, packed
• 1/4 cup angelica leaves (or celery leaves), lightly packed
• 1 clove garlic, smashed and peeled
• Zest and juice of 1/2 lemon
• 2 to 4 teaspoons anchovy paste (my concession to the old darling, and I am not referring to my mother, please understand) - start on the low side, you can always add more
• 1/2 cup creme fraiche or unflavored Greek yogurt
• Sea or kosher salt and pepper to taste

1. Place all ingredients except the creme fraiche or Greek yogurt and salt and pepper in the bowl of a food processor or into a blender. Puree until as smooth as possible. Creme fraiche and Greek yogurt have a more tender consistency, and tend to break down if handled too aggressively.
2. Scrape out into a mixing bowl and stir in the creme fraiche or Greek yogurt. Season to taste with salt and pepper.
3. Store in refrigerator.

mayonnaise, onion, angelica leaves, clove garlic, lemon, anchovy paste, crueme fraueeche, salt

Taken from food52.com/recipes/17224-green-goddess-dressing-revisited (may not work)