Ingredients

• 1/2 medium ripe avocado
• 3 tablespoons white wine vinegar
• 1 garlic clove, finely chopped
• 2 oil-packed anchovies, very finely chopped
• 1/4 teaspoon sugar
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• 3/4 cup olive oil
• 1/4 cup heavy cream
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped shallot
• Salt and pepper

Procedure

1. Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Blend until pureed.
2. While the motor is running, pour in your 3/4 cup olive oil in a steady stream.
3. Whisk in the heavy cream.
4. Stir in your chopped basil, parsley, tarragon, and shallot.
5. Season with salt and pepper.
6. Taste it — it’s good!
7. Cover your mixture and put it in the fridge for at least 3 hours.
8. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days. Enjoy at your leisure.