Creamy Green Goddess Dressing

Ingredients

Equipment Needed

• •Blender or food processor
• •Glass jar with tight-fitting lid (pint size)
• •Chef's knife for anchovy paste

Instructions

1. 1

   Prepare the anchovy paste

   Lay your anchovy fillets on a cutting board. Sprinkle them with a pinch of salt, then use the flat side of your knife to mash and drag them into a smooth paste. The salt acts as an abrasive, breaking down the fish into something that will disappear entirely into the dressing while leaving its savory depth behind. This takes thirty seconds of focused effort. The paste should look like a brownish smear with no visible chunks.

   If anchovies frighten your guests, say nothing. They'll taste only depth, never fishiness. This is the secret professional cooks have kept for centuries.
2. 2

   Combine the creamy base

   In a blender or food processor, combine the mayonnaise, sour cream, and buttermilk. Add the anchovy paste and minced garlic. Pulse a few times to blend evenly. The mixture should look smooth and pale, ready to accept the herbs that give this dressing its name and its glory.

3. 3

   Add the green herbs

   Add the tarragon, chives, and parsley to the blender. If using avocado for extra body, add the flesh now. Process until the herbs are finely minced and the dressing turns a vibrant, honest green. Stop before you create baby food. You want to see tiny flecks of herb throughout, evidence of freshness in every spoonful.

   The tarragon is non-negotiable. It provides the anise-like backbone that defines authentic Green Goddess. Dried herbs will not do. If you cannot find fresh tarragon, wait until you can.
4. 4

   Season and adjust consistency

   Add the lemon juice, salt, and pepper. Blend briefly to incorporate. Taste the dressing on a piece of romaine or a cucumber slice, not from the spoon. Dressing tastes different on food than alone. Adjust salt and lemon until the flavor is bright and balanced, with the herbs singing over the creamy base. For a pourable dressing, add buttermilk one tablespoon at a time until you reach your desired consistency. For a dip, keep it thick.

5. 5

   Rest and serve

   Transfer to a clean glass jar with a tight-fitting lid. Refrigerate for at least thirty minutes before serving. The flavors need time to become acquainted, to marry into something greater than their separate parts. The color will deepen slightly as the herbs release their oils. This is expected and welcome.

   The dressing will thicken as it chills. Stir in a splash of buttermilk before serving if it becomes too thick for your purpose.

Chef Tips

• •Quality mayonnaise matters enormously. If you're not making your own, seek out brands with simple ingredient lists: oil, eggs, acid, salt. The industrial versions with stabilizers and preservatives will dull your dressing.
• •This dressing works as a sandwich spread, a dip for crudités, a sauce for grilled chicken or fish, and a topping for baked potatoes. Make a double batch. You'll find uses.
• •For a lighter version, replace half the mayonnaise with Greek yogurt. The tang increases, which some prefer. I remain loyal to the original.
• •Fresh herbs wilt quickly once cut. Make this dressing within a few hours of bringing your herbs home from the market for the brightest color and cleanest flavor.

Advance Preparation

• •The dressing improves after 4 hours of refrigeration as flavors meld, making it ideal for dinner party prep.
• •Keeps refrigerated in a sealed glass jar for up to 5 days. The color may fade slightly but the flavor remains.
• •For meal prep, portion into small containers. The dressing is too thick to freeze successfully.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)