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Green Goddess Dressing Recipe

★★★★★

4.6 from 111 reviews
  • Author: Cleo
  • Total Time: 15 minutes
  • Yield: About 1 1/2 cups 1x

Description

This vibrant Green Goddess Dressing is a creamy, herbaceous sauce perfect for salads, vegetables, or as a dip. Made from a homemade mayonnaise base enriched with avocado, fresh herbs, anchovies, and brightened by lemon and apple cider vinegar, it delivers a fresh and tangy flavor with a luscious texture that elevates any dish.

Ingredients

Scale

Mayonnaise Base

  • 1 Egg
  • 1 teaspoon Dijon Mustard
  • 1 cup Olive Oil
  • Juice of 1 Lemon (divided into 3 teaspoons)

Dressing Ingredients

  • 1 Avocado
  • 1 cup Italian Flat-Leaf Parsley
  • 1 tablespoon Fresh Chives
  • 2 tablespoons Scallion
  • 2 tablespoons Tarragon
  • 1 teaspoon Garlic
  • 2 Anchovy Fillets
  • 1/4 cup Water
  • 2 tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Kosher Salt
  • Ground Black Pepper to taste

Instructions

  1. Prepare the Mayonnaise Base: In a medium-sized bowl, crack one egg. Whisk the egg until the yolk begins to thicken and turns light yellow, indicating it’s aerated properly.
  2. Add Acid and Mustard: Pour in 1 teaspoon of freshly squeezed lemon juice and 1 teaspoon of Dijon mustard. Whisk vigorously until the mixture is well combined and smooth.
  3. Incorporate Olive Oil Gradually: Slowly add a few drops of olive oil to the egg mixture while continuously whisking to start emulsification.
  4. Continue Emulsifying: Continue adding small drops of olive oil, whisking constantly, causing the sauce to thicken and lighten in color as the emulsion builds.
  5. First Lemon Juice Addition: Once 1/4 cup of olive oil has been incorporated and the mixture thickens, add another 1 teaspoon of lemon juice and mix well.
  6. Second Olive Oil Addition: Gradually drizzle in another 1/4 cup of olive oil while whisking until fully mixed.
  7. Final Lemon Juice Addition: Add the last 1 teaspoon of lemon juice and whisk to combine thoroughly.
  8. Finish Mayonnaise: Slowly whisk in the remaining 1/2 cup of olive oil until the mayonnaise reaches a creamy, thick consistency, yielding about 1 cup.
  9. Blend the Dressing: In a blender, combine the prepared mayonnaise, avocado, parsley, fresh chives, scallions, tarragon, garlic, anchovy fillets, water, apple cider vinegar, and kosher salt.
  10. Process Until Smooth: Blend on medium speed for about 1 minute until the dressing is completely smooth and creamy.
  11. Season to Taste: Taste the dressing and adjust seasoning by adding ground black pepper and additional salt as desired.

Notes

  • To ensure safety, use fresh, high-quality eggs or pasteurized eggs for this raw egg mayonnaise base.
  • The anchovy fillets add umami but can be omitted or substituted with capers for a vegetarian version.
  • The dressing keeps well refrigerated in an airtight container for up to 4 days.
  • This dressing is versatile—try it on salads, as a dip for veggies, or a spread for sandwiches.
  • If the mayonnaise does not thicken properly, start again with a fresh egg and slowly incorporate the oil to build emulsion.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dressing
  • Method: Blending
  • Cuisine: American

Keywords: Green Goddess Dressing, creamy dressing, homemade mayonnaise, avocado dressing, herb dressing, salad dressing, fresh herbs, anchovy dressing

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Find it online: https://cleobrixton.com/green-goddess-dressing-recipe/