1 1/2 teaspoons coarse-grained mustard, or to taste
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon aniseed, crushed
2 teaspoons Pernod, or to taste
1 1/2 tablespoons minced tarragon leaves
1 1/2 tablespoons minced fresh chervil leaves if desired
12 cups assorted crudités such as blanched broccoli and cauliflower flowerets, green beans, and snow peas; raw sliced celery, fennel, green bell peppers, cucumber, and daikon; and Belgian endive leaves
Directions
In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in tarragon and chervil.
Arrange crudités decoratively on a tiered serving plate or in a large basket and serve with dip.
