Small Batch

Homemade Green Goddess Dressing

By • September 6, 2013 • 21 Comments

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Food52's Managing Editor Brette Warshaw gives us a greener, brighter, and even-more-attractive Green Goddess. 

Green Goddess Dressing from Food52

How could you not want to eat something called Green Goddess? 

Green Goddess, like Super Fudge Chunk ice cream or a Tres Leches doughnut, is one of those things that you can't not, by terms of name alone, be attracted to. It's the kind of thing that when your friends order "a side of green goddess" with their fries at your local diner -- an at least once-a-week occurrance during my high school days -- you can't help but purring to the waitress, "Oooooh yeah, me too."

Green Goddess Dressing from Food52

But unlike Super Fudge Chunk or that Tres Leches doughnut, the typical Green Goddess doesn't leave you in a state of utter relaxation, of joy, of glazed-eyed bliss. Instead, its garlickyness and gloopiness make it, after a few dunks of a french fry (or carrot stick), something you want as far away from you as possible.

This is a version that you'll want to cozy up to: a version to drizzle on a a salad or eat with chopped vegetables, to dollop on eggs or, yes, dunk fries into. Made greener and brighter with avocado, basil, tarragon, and parsley, it's something that, in its own way, is just as good as a fudge-ripple-y ice cream or creamy, drippy doughnut.

It's the kind of Green Goddess you actually want to eat.

 

Green Goddess Dressing from Food52

Green Goddess Dressing

 

Adapted from Bon Appétit

Makes about 2 cups

1/2 ripe medium avocado (about 7 ounces)
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
2 oil-packed anchovies, very finely chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1/4 teaspoon sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)
Salt and pepper

Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Whizz until puréed. 

Blender

While the motor is running, pour in your olive oil in a steady stream. 

Oil in blender

When all of the oil is incorporated, pour the mixture into a mixing bowl. Whisk in your cream; it's okay if it looks a bit stripe-y.

Whisking cream

Stir in your chopped basil, parsley, tarragon, and shallot.

Chopped herbs Shallots

Season with salt and pepper. Taste it -- it's good!

Seasoning 

Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days.

Green Goddess in fridge

Enjoy at your leisure. Feel like a goddess. 

See the full recipe (and save and print it) here.

Green Goddess Dressing from Food52 

Photos by James Ransom

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Tags: salad dressing, dressing, green goddess, avocado, how-to & diy

Comments (21)

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2 months ago laurelei235

Question: you say "avocado (about 7 ounces)". Is that the weight of the avocado before you halved it? Or the weight of the half?

This does look very yummy. Will have to try it, but maybe leave out the tarragon. I hate tarragon. (Sacrilege, I know, but there it is.)

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11 months ago EmilyC

Made this yesterday -- delicious! I used it as a dressing for baby arugula and radicchio last night, and today it's my desk snack with carrot sticks. It'll be fun to find different uses for it this week.

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11 months ago rebecca roberts

Oh this looks just gorgeous. I'm so tired of cigarettes. I think my salads and French fries will now be exponentially happier. Thanks!

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11 months ago Jan @ Kitchen Heals Soul

This sounds so tasty. I've actually never had green goddess dressing before! I saw that you wrote it keeps 3 days, but does it turn brown or change colors? Just wondering 'cause the recipe makes 2 cups and I'm not sure I could use up 2 cups right away. I realize there are acids in the recipe that might prevent the browning of the avocado...

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11 months ago Brette Warshaw

It looked as green as ever after 3 days!

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11 months ago Jan @ Kitchen Heals Soul

Awesome! I'm super excited about this recipe! I'm definitely going to make it this week :)

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11 months ago EmilyC

I've never made green goddess dressing, and that's about to change. Your version sounds awesome. On my to-make list for the weekend!

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11 months ago Melisa Ambers

Thank you. This looks really great. What do you think about making this without the anchovies for a Vegetarian?

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'd add 1/2 teaspoon of balsamic vinegar and 1/2 teaspoon of organic tamari. And check for salt again after it's rested. ;o)

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11 months ago Melisa Ambers

Thanks, Antonia!

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11 months ago dina.dunkelman

Alright, so as a vegan, there are two problematic ingredients here for me:
the anchovies, and the cream. Are the anchovies necessary? What can they be replaced with, if anything?
Secondly, the cream. Is there a plant-based substitute you've tried and can recommend using?

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

As a former vegan, I feel your pain. I'm sure this would be lovely if you just took out those two ingredients, but you could also try throwing some nutritional yeast in there (a la vegan pesto)! You could also increase the amount of avocado. I wouldn't necessarily try a non-dairy milk -- I don't think it would add much other than thickness. Let me know if you try it out!

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I use pure sesame seed tahini (not prepard with flavorings) instead of cream in my Green Goddess. It gives the dressing an incomparable richness -- much more than cream, while somehow not seeming as heavy! You don't need as much. For this recipe, I'd use about half. Also, and I know this is probably a capital offense in some kitchens, I add a couple of MrsWheelbarrow's Seven Day Sweets to the blender with the tahini (after the olive oil emulsion). Something about the spices + vinegar, in a small quantity, that put the dressing over the top. Don't try it with ordinary sweet pickles, please. ;o)

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

This sounds great, AJ! Kind of sauce gribiche-esque.

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You noticed . . . . . ;o) (I've been accused of trying to turn bagna cauda and chimichurri into gribeche, too, many times. It's one of the reasons why I make a dozen pints of traditional sweet pickles every summer, and don't give any away!)

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11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

You had me at sauce gribiche-esque.

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11 months ago eric

To veganify anchovies, i usually use capers + smoked paprika. In this recipe specifically, i would probably just nix the cream and consider more olive oil, to taste. Considering there's avocado in there already, i dont think you'll miss it. I am hesitant to try an Earth Balance mayo, because it may ruin the consistency. Their coconut oil would be interesting, though.

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11 months ago Jenny Green

Who cares if it has no mayo if you dump almost a cup of oil in AND heavy cream?! Oooo, they left out part of an egg. Whoopdedoo. You added even more fat than the egg with the avocados. You can make an extremely awesome green goddess with yogurt.

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11 months ago Brette Warshaw

Hi Jenny -- Green goddess with yogurt sounds awesome! I wasn't trying to promote the health benefits of this when I mentioned the lack of mayo -- I was thinking more about the texture, and the fact that this recipe is less gloopy than its mayo counterparts.

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11 months ago Martino Elke

Geez, Jenny. Having a BAD day or is that how you always express your opinion? If so, keep it to yourself if you can not express yourself without negative sarcasm on this great cooking website.

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about 1 month ago Tami Ganeles Weiser

I actually made this recipe, as written , BUT with strained yogurt instead of cream and it makes a killer good dip! It does change the taste profile ( sorrow Jenny Green) . You can also use quark, creme fraiche or for no fat sour cream. You can us the same volume of pureed extra avocado if you like for the mayo, or use a low fat version ( non fat taste pretty yuck to me). They all work. Great recipes should be able to be modified and played with. This recipe wrks exactly as is but it's more- This an all purpose framework that works can enlivens vegetables and even veggie burgers every time!