x

Email this Recipe

Condiments and Sauces

Classic Green Goddess Dressing

Classic Green Goddess Dressing

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Classic Green Goddess Dressing

Loading text goes here What's This? OK

About This Recipe

Yield:Makes 1 quart
Active time:10 minutes
Total time:10 minutes
Special equipment:food processor
This recipe appears in: How to Assemble an Awesome Vegetable Platter

Ingredients

  • 1 egg yolk
  • 1 tablespoon dijon mustard
  • 1 tablespoon juice from 1 lemon
  • 1/4 cup water
  • 2 whole anchovy filets
  • 2 medium cloves minced garlic (about 2 teaspoons)
  • 2 cups neutral oil such as vegetable or canola
  • 1/2 cup picked fresh tarragon leaves
  • 1/4 cup picked fresh chervil leaves (if not available, add an addition 2 tabelspoons tarragon)
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon hot sauce, such as Franks
  • 1 1/2 cups strained Greek-style yogurt or sour cream
  • 1/4 cup finely sliced chives
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Combine egg yolk, mustard, lemon juice, 2 teaspoons water, anchovy filets, and garlic in the bowl of a food processor. With processor running, slowly drizzle in oil until a smooth, tight emulsion forms. If emulsion gets too thick and does not get sucked into processor blades, thin out with a few drops of water and continue with oil. When all oil has been incporporated, add tarragon, chervil, worcestershire, hot sauce, and water. Process until herbs are finely chopped.

  2. 2

    Transfer dressing to a large bowl. Add yogurt (or sour cream), and chives. Whisk to combine. Season to taste with salt and pepper, adding more worcestershire, hot sauce, or lemon juice as desired. Dressing should be highly seasoned. Serve immediately with vegetables for dipping, or store in a sealed container for up to 1 week.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: