Green goddess dressing
They’re probably at least 10,000 green goddess dressing recipes already online. This is the way I make mine, and of course I think it’s the most delicious.
You can vary which herbs you use, and whether you use red onion, white onion, green onion, or shallots. But you absolutely, positively must include tarragon in this preparation. Personally, I think tarragon is the most underrepresented herb in the American culinary catalog. If you don’t have tarragon on hand, you will still end up with a delicious result, but it won’t be the real deal.
Green Goddess Dressing
A creamy sauce loaded with fresh herbs, garlic and onions the pairs perfectly with vegetables and fish
Equipment
- Blender
Ingredients
Dressing ingredients:
- 4 cloves fresh garlic
- 1 medium sized shallot
- 4 green onions roughly chopped
- 1 cup roughly chopped chives
- 1 cup loosely packed fresh basil
- 1 cup loosely packed flat leaf parsley Stems removed and discarded
- 1 cup loosely packed cilantro leaves Stems removed and discarded
- 1/4 cup tarragon leaves woody stems removed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Juice of one lemon
- 1 cup olive oil
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
- 1 tablespoon fish sauce
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Place all of the ingredients in a blender and blend until the herbs are finally minced. Store in a lidded container in the refrigerator until ready to use. This dressing will last 3 to 4 days covered in the refrigerator.
