Goat Cheese and Anise Dip

Yield 1 ½ cup.

½ cup Chevre (Spreadable Goat Cheese Curd)
½ cup sour cream
½ cup mayonnaise
1 ½ teaspoons white wine vinegar, or to taste
1 ½ teaspoons coarse-grain mustard, or to taste
1 large garlic clove, minced and mashed to a paste with ½ teaspoon salt
1 teaspoon anise or fennel seed
2 teaspoons Pernod, or to taste
1 ½ tablespoons minced tarragon leaves
1 ½ tablespoons minced fresh chervil leaves, if desired
Salt and pepper to taste

Preparation:

Combine all ingredients in a bowl. Add salt and pepper to taste. Cover and chill two hours to blend flavors.
Can be served as a dip for crudités.