Green Goddess Dressing2018-01-29
- Servings : 4
- Prep Time : 10m
- Ready In : 10m
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 cup olive oil
- 1 cup flat-leaf parsley leaves
- 3 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh tarragon leaves
- 2 teaspoons anchovy paste
- 1 clove garlic, chopped
- 2⁄3 cup plain Greek yoghurt or sour cream
Make a quick mayonnaise: Pulse the egg yolk, Dijon mustard, and lemon juice in a blender with a few quick pulses. Turn the blender on and drizzle in the oil in a thin, steady stream. Continue to blend until the mixture is light in colour and thick.
Blend the herbs and garlic: Stop the blender and scrape down the sides. Add the parsley, chives, tarragon, anchovy paste, and garlic. Blend until smooth and vibrant green.
Whisk the dressing with the yoghurt: Place the Greek yoghurt or sour cream in a medium bowl. Add the herb mayonnaise and stir to combine.
Taste and season: Taste the dressing for seasoning. The anchovy paste is usually salty enough, but add additional salt if desired.
Serve: Serve as a dip for crudité or as a dressing for salads.
Recipe Notes Storage: Green goddess dressing can be stored in an airtight container in the refrigerator for about 1 week.