Authentic Green Goddess Dressing

    (22)
    15 mins

    This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!


    22 people made this

    Ingredients
    Serves: 8 

    • 1/2 cup mayonnaise
    • 1/2 cup creme fraiche
    • 1/4 cup chopped green onions
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped Italian flat leaf parsley
    • 1 tablespoon anchovy paste
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon salt
    • 1/8 teaspoon cracked black peppercorns

    Directions
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.
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    Reviews and ratings
    Global ratings:
    (22)

    Reviews in English (18)

    by
    98

    Creme Fraiche is basically 1 tbsp of buttermilk to 1 cup of heavy cream heated, and refrigerated for 24 hours before using. It will last for several weeks in the fridge. This recipe was excellent!  -  20 Aug 2006  (Review from Allrecipes US | Canada)

    by
    44

    I wish I would have scaled this down to a smaller yield because I know this will not get eaten. First, the description indicates the anchovy paste isn't noticeable. Trust me, a tablespoon of anchovy paste in a cup of dressing is noticeable! In my opinion a teaspoon, maximum, would be better. Second, with only green onion, parsley and chives, the dressing lacks the complexity and depth that the addition of other herbs would provide - adding dill and basil would really round the herb flavor out. Third, between the lemon juice, parsley and anchovy paste there is a hint of bitterness that a touch of honey or sugar would rectify. Finally, creme fraiche is a several hour process to make and purchasing it is not only expensive but it's not always readily available. I don't think using creme fraiche necessarily makes this dressing any better than just substituting sour cream or sour cream and a little buttermilk. Overall, the anchovy taste SHOULD not be noticeable and I missed the creamy herbiness a good Green Goddess Dressing should have.  -  17 Nov 2009  (Review from Allrecipes US | Canada)

    by
    44

    I shrunk the recipe down for 3 servings substitued 1/2 lemon and 1/2 lime juice out of necessity and it is DELICIOUS! I haven't told my better half their is anchovy paste in in b/c he would freak. But he loves it and has asked for more! GREEAATT Recipe!  -  13 Aug 2005  (Review from Allrecipes US | Canada)

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