Green goddess sauce is one of those recipes that can be stored permanently in your refrigerator. This version combines gentle herbs, lemon juice and a little anchovy into a thick, bright sauce that has a bright, savory and refreshing taste. Tarragon brings an unmistakable aniseed flavor to the green goddess, while chives provide a savory kick—for the rest of the herbs, use whatever you like or have on hand. Spoon it over crunchy lettuce, use it to dress chicken or tuna salad, spread it on a sandwich, or serve it alongside a plate of crunchy crudités. Once you make a batch, you’ll reach for it all week.
What makes dressing a green goddess?
With a taste similar to homemade ranch dressing—but brighter, greener, and more complex—green goddess gets its bright color and flavor from an abundance of fresh herbs. (Farms usually rely on dried.) Tarragon is a classic choice, but any blend of your favorite mild herbs will work just fine. Try a combination of fresh parsley, dill, cilantro, or mint, in addition to or instead of the tarragon and chives used here. Anchovies are also a feature of the green goddess, providing a very savory taste, while the combination of mayonnaise and dairy (here, sour cream, but buttermilk or yogurt are often used) creates a rich but tangy base.
Can I skip the anchovies?
Anchovies add the savory character of the famous green goddess sauce, but it can be delicious without the anchovies. If you don’t like small fish, swap it for a little MSG, or just leave it out.
Can I use Greek yogurt instead of sour cream?
Yes. Whole milk Greek yogurt makes for a slightly tangier dip, while sour cream provides a richer, classic texture. More sour cream subs, like this:
What should I serve with green goddess sauce?
Try it with a vegetable salad, roasted vegetables, grilled chicken, sandwiches, wraps, grain bowls, or a plate of raw vegetables for dipping. You can also use it as a dressing for pasta salad, bean salad, or chicken and tuna salad.
PakarPBN
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