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Green Goddess Dressing

I have become obsessed with this condiment that can be used as a sandwich spread or, thinned slightly, as a salad dressing.

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream (I use a nondairy sour cream)
  • 1 bunch flat leaf parsley, chopped
  • 5 scallions, chopped
  • 1  Tbsp. fresh tarragon leaves, chopped
  • 2 tsp. anchovy paste
  • 3 Tbsp. white wine vinegar or tarragon vinegar if you can find it
  • 1 tsp. Dijon mustard
  • 2 garlic cloves, sliced
  • 1/4 tsp. freshly ground white pepper

Place ingredients in a blender. Process until smooth. Chill at least an hour before serving for flavors to deveolp. Use either as a spread(Johnnybird liked it on roast beef) or thin, if too thick, with a little milk to use as a salad dressing.

Keeps for one week.

Keywords: Salad, Condiment, Easy, Blender

( RG1968 )

suzilightning

suzilightning


add missing amounts

Green Goddess Dressing

I have become obsessed with this condiment that can be used as a sandwich spread or, thinned slightly, as a salad dressing.

  • 3/4 mayonnaise
  • 1/4 sour cream (I use a nondairy sour cream)
  • 1 bunch flat leaf parsley, chopped
  • 5 scallions, chopped
  • 1  Tbsp. fresh tarragon leaves, chopped
  • 2 tsp. anchovy paste
  • 3 white wine vinegar or tarragon vinegar if you can find it
  • 1 tsp. Dijon mustard
  • 2 garlic cloves, sliced
  • 1/4 freshly ground white pepper

Place ingredients in a blender. Process until smooth. Chill at least an hour before serving for flavors to develp. Use either as a spread(Johnnybird liked it on roast beef) or thin, if too thick, with a little milk to use as a salad dressing.

Keeps for one week.

Keywords: Salad, Condiment, Easy, Blender

( RG1968 )

suzilightning

suzilightning

Green Goddess Dressing

I have become obsessed with this condiment that can be used as a sandwich spread or, thinned slightly, as a salad dressing.

  • 3/4 mayonnaise
  • 1/4 sour cream (I use a nondairy sour cream)
  • 1 bunch flat leaf parsley, chopped
  • 5 scallions, chopped
  • 1 fresh tarragon leaves, chopped
  • 2 anchovy paste
  • 3 white wine vinegar
  • 1 Dijon mustard
  • 2 garlic cloves, sliced
  • 1/4 freshly ground white pepper

Place ingredients in a blender. Process until smooth. Chill at least an hour before serving for flavors to develp. Use either as a spread(Johnnybird liked it on roast beef) or thin, if too thick, with a little milk to use as a salad dressing.

Keeps for one week.

Keywords: Salad, Condiment, Easy, Blender

( RG1968 )

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