If using full-fat yogurt, strain it through cheesecloth for 30 minutes while you finely chop your fresh herbs to maximize creaminess and prevent a watery dressing.

Mash anchovy fillets with garlic and a pinch of salt into a paste before blending—this technique distributes umami evenly throughout without creating fishy chunks.

Add lemon zest to your dressing along with the juice for bright, complex citrus notes that won't fade as the dressing sits in the refrigerator.

Add tarragon last and fold gently by hand rather than blending, as its subtle anise flavor becomes bitter and overpowering if over-processed.

Keep ice water nearby while blending and add it by the tablespoon to achieve your desired thickness—this prevents over-thinning with excess lemon juice or yogurt.