Green Goddess Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Yield: Makes about 1 1/4 cups
- 1/4 cup sour cream
- freshly ground black pepper
- 2 to 3 tablespoons chopped fresh chives
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- 1/2 cup purchased or homemade mayonnaise
- 1 scallion, chopped (about 2 tablespoons)
- 1 1/2 to 2 teaspoons anchovy paste
- 3 to 4 teaspoons freshly squeezed lemon juice (from 1 lemon)
Preparation In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.
Preparation In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.
