Tender Roast Pheasant

Mix the mayonnaise and sour cream until well blended. Add the tarragon vinegar and anchovy paste and blend. Let stand in the refrigerator for an hour. Blend the rosemary, oregano and fresh garlic with the sugar and vinegar and let this mixture stand an hour at room temperature. Combine the two mixtures and blen in the onion and parsley. Add food coloring as desired. Store in glass jar in the refrigerator. Use as needed. Makes about 1 1/2 qts. My changes: I eliminate the tarragon vinegar in the mayo mixture, and use 1/4 cup tarragon vinegar in the herb mix. I use green onions (4 or 5) including tops. I use 1 clove of garlic, pureed. I use 1 to 1 1/2 cups of parsley. I do not put any food coloring in the mixture. I do the salad dressing in my food processor. Even a friend of ours who NEVER eats salad, eats it at our house when I make this dressing!