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Green Goddess Dressing


Recipe Info

  • 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
  • salt


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Taste and season: Taste the dressing for seasoning. The anchovy paste is usually salty enough, but add additional salt if desired.

Step 5

Serve: Serve as a dip for crudité or as a dressing for salads.

Step 6

Recipe Notes Storage: Green goddess dressing can be stored in an airtight container in the refrigerator for about 1 week.

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