Green Goddess Dressing
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Mayonnaise and soured cream blended with parsley, tarragon, garlic, anchovy and lemon, finished with chives.
Always check the labels of the products you use.
Method
- 1
Blend. Put the mayonnaise, soured cream, parsley, tarragon, garlic, anchovy, lemon juice and water into the blender. Blend until smooth and pale green, scraping down the sides once.
- 2
Add chives. Scrape into a bowl and stir in the chives and pepper.
- 3
Chill. Cover and chill for 30 min so the flavours come together.
- 4
Serve. Spoon over crisp lettuce wedges or serve as a dip for raw vegetables.
Storage
Keep covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 46 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- spatula
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 230 kcal |
| Protein | 1 g |
| Carbohydrate | 1.5 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.2 g |
| Fat | 24.5 g |
| of which saturates | 4.6 g |
| Fibre | 0.2 g |
| Salt | 0.55 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
