Green Goddess Dressing
Updated April 25, 2018
Gentl and Hyers for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Amy Wilson.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 oil-packed anchovy fillets
½ cup mayonnaise, preferably Hellmann’s/Best Foods
⅓ cup full-fat Greek yogurt
½ cup parsley leaves
⅓ cup basil leaves
1 to 2 tablespoons lemon juice
2 tablespoons finely chopped fresh tarragon leaves
3 tablespoons minced chives
Salt
Freshly ground black pepper
Nutritional analysis per serving
3 grams carbs; 22 milligrams cholesterol; 312 calories; 8 grams monosaturated fat; 18 grams polyunsaturated fat; 6 grams saturated fat; 32 grams fat; 1 gram fiber; 342 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Private Notes
Comments
I have also been making green goddess dressing more or less like this for years, sometimes going a little heavier on the anchovy and tarragon and using a couple of scallions as well. And guess what? You can use a similar cheat to make Caesar dressing— just add lemon juice, garlic, anchovy and Parmesan to mayo (I’m partial to Trader Joe’s organic) and blend. One more thing—I use my immersion blender instead of a food processor— way easier clean-up.
I make green goddess by packing a half-pint mason jar with herbs, whatever I have, or parsley & scallions in winter. Then I fill the jar 1/3 with olive oil, another third with rice vinegar. Endless variations: You can throw in garlic if you like. Use tahini in place of the oil, with lemon juice, not vinegar. Experiment! Mason jars are the same size as a standard blender base. Screw the base on the jar and whiz away to perfection.
What non-dairy ingredient can I substitute for 1/3 cup Greek yogurt?
This was so good that I used it on some freshly grilled mahi mahi - a definite winner!!!
The taste of tarragon doesn't agree with me and I'm unfamiliar enough with green goddess dressing that I need to ask, could I just leave out the tarragon or is there a good sub (that isn't cilantro or rosemary)?
Just leave it out! I've done this recipe with and without (when I was wrong about what we had on hand) and it was delicious both ways!
Can I use dried herbs?