Time: 10 min.

This Californian dressing is loaded with herbs: parsley, tarragon, basil, and chives. Blended with mayonnaise and sour cream, it creates a smooth, refreshing green dressing with an equally refreshing flavor, enhanced by a squeeze of lemon juice and anchovy fillet. Green Goddess dressing pairs beautifully with fresh vegetables. Dress salads or serve as a dip with crudites (fresh vegetables for dipping). The dressing can be made ahead of time and refrigerated for up to two days. The flavor will be even more intense.

Ingredients:

• 3 anchovy fillets, soaked in cold water for 5 minutes, pat dry and chop coarsely
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons thinly sliced ​​fresh chives
• 2 tbsp chopped parsley
• 0.5 tsp chopped fresh tarragon leaves or more
• 3/4 tsp finely chopped fresh basil
• 1 tbsp. chopped shallots
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp coarse salt + more to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mayonnaise, sour cream, Anchovies, basil, tarragon, lemon juice

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Preparation:

Step 1
• In a blender, combine anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice and 1/4 teaspoon salt.
Step 2
• Whisk until the dressing is smooth. Season with salt and pepper to taste. Use immediately or store, covered, in the refrigerator for up to 2 days.
  Exit: 1 and 1/4 tbsp.

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