How to Make Green goddess dressing sauce

How to Make Green goddess dressing sauce - 1 58
  • Fresh parsley: 50g
  • Fresh chives: 30g
  • Fresh tarragon: 20g
  • Fresh basil: 20g
  • Mayonnaise: 200g
  • Sour cream: 100g
  • Anchovy fillets (optional): 2-3 fillets
  • Lemon juice: 30g
  • White wine vinegar: 20g
  • Garlic cloves: 2
  • Salt: 1/2 teaspoon
  • Black pepper: 1/4 teaspoon
Per serving
Calories: 250 kcal
Proteins: 2 g
Fats: 25 g
Carbohydrates: 6 g
15 minsPrint
  • Wash and dry all the fresh herbs, then chop them finely. Remove any tough stems and discard.
  • If you’re using anchovy fillets, mince them into a paste using the back of a spoon.
  • In a blender or food processor, add the chopped herbs, mayonnaise, sour cream, minced anchovy fillets (if using), lemon juice, white wine vinegar, garlic cloves, salt, and black pepper.
  • Blend or process the mixture until you get a smooth and creamy consistency. You may need to scrape down the sides of the blender or processor to ensure everything is well incorporated.
  • Taste the dressing and adjust the seasonings according to your preference. If you want it tangier, add a bit more lemon juice or vinegar. For extra creaminess, add a touch more mayonnaise.
  • Once you’re satisfied with the taste and texture, transfer the Green Goddess dressing to a jar or airtight container.
  • Refrigerate the dressing for at least an hour before serving. This resting time allows the flavors to meld together.

Green Goddess dressing is a delightful, creamy, and flavorful sauce that brightens up any dish it accompanies. It’s a classic American sauce that gained popularity in the 1920s. The combination of fresh herbs, tangy lemon juice, and creamy mayonnaise creates a well-balanced and versatile dressing that adds a burst of freshness to various dishes.

Facts about Green Goddess Dressing:

  1. The Green Goddess dressing was originally created in the 1920s at the Palace Hotel in San Francisco. It was named after the hit play “The Green Goddess.”
  2. The original recipe for Green Goddess dressing included anchovies, which gave it a unique umami flavor. However, modern versions often omit anchovies or replace them with anchovy paste to suit different dietary preferences.
  3. This dressing gained popularity during the health-conscious movement in the 1970s, as it contained fresh herbs and natural ingredients.
  4. Green Goddess dressing is a great source of healthy fats from the mayonnaise, and it also provides some vitamins and minerals from the fresh herbs, such as vitamin K, vitamin C, and potassium.
  5. The dressing’s vibrant green color comes from the combination of various herbs, making it visually appealing when served with salads or other dishes.
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