Green Goddess Dressing II

    15 mins

    Instead of using mayonnaise as a base, this recipe calls for evaporated milk.

    6 people made this

    Serves: 4 

    • 1/2 cup evaporated milk
    • 1/4 cup chopped green onion
    • 2 tablespoons lemon juice
    • 1 teaspoon anchovy paste
    • 1/2 teaspoon salt
    • 1/2 teaspoon vegetable oil
    • 1/4 cup chopped fresh parsley
    • 1 clove garlic, crushed
    • 1 teaspoon dried tarragon

    Prep:15min  ›  Ready in:15min 

    1. In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.

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    Reviews in English (6)


    I have a profound distaste for mayonnaise, so when I saw this recipe for a milk-based version of one of my favorite dressings, I had to try it. I was not let down, this has a fabulous flavor. One drawback to using milk instead of mayo is the consistency. The dressing was a little runny. I also went a little overboard on the anchovies. To remedy two problems with one solution, I grated some parmesan cheese in. Wonderful and easy, a new favorite!  -  08 Aug 2002  (Review from Allrecipes US | Canada)


    Next time I will omit the salt. The anchovies are salty enough.  -  05 Jun 2004  (Review from Allrecipes US | Canada)


    This dressing is great! The only changes I made were adding black pepper, chives (because I had them), and sour cream to thicken it. Eating it on a salad with sprouts, sunflower seeds and blue cheese. Delicious!  -  14 Jul 2011  (Review from Allrecipes US | Canada)