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Use the dark brown anchovy fillets in oil that come in a jar or can in the canned fish aisle of supermarkets, not the white anchovy fillets that are brined in vinegar, not oil, that are typically sold at delis, not prepackaged (served on antipasto platters)
Make the Dressing: In a small bowl, combine mayo, sour cream, minced garlic, salt, pepper, half the chives, and a little olive oil if the dressing is thick
From dawn portraits in vineyard courtyards to midnight toasts under strings of fairy lights, champagne remains constant polished yet unpretentious, radiant yet understated making your bridesmaids an elegant extension of the days romance
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