Green Goddess Dressing
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Mayonnaise and soured cream blended with parsley, tarragon, garlic, anchovy and lemon, finished with chives.
Always check the labels of the products you use.
Method
- 1
Blend. Put the mayonnaise, soured cream, parsley, tarragon, garlic, anchovy, lemon juice and water into the blender. Blend until smooth and pale green, scraping down the sides once.
- 2
Add chives. Scrape into a bowl and stir in the chives and pepper.
- 3
Chill. Cover and chill for 30 min so the flavours come together.
- 4
Serve. Spoon over crisp lettuce wedges or serve as a dip for raw vegetables.
Storage
Keep covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- blender
- spatula
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 230 kcal |
| Protein | 1 g |
| Carbohydrate | 1.5 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.2 g |
| Fat | 24.5 g |
| of which saturates | 4.6 g |
| Fibre | 0.2 g |
| Salt | 0.55 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
