Step 1

In a blender or food processor, combine the chives, parsley, tarragon, basil, chervil, anchovies, shallot, lemon juice and mayonnaise. Blend or process until smooth, about 1 minute or about 15 pulses.

Step 2

Transfer the mixture to a bowl and stir in the sour cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Garnish with chervil leaves and paprika, if desired, and serve with crudités for dipping. Makes about 1 1/2 cups.

Step 3

Williams Sonoma Test Kitchen