Ms. Mofet's Green Goddess Dressing

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msmofet

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Apr 5, 2009
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Ms. Mofet's Green Goddess Dressing

1 C. (≈128g) mayonnaise
1/2 C. (≈64g) sour cream (may use buttermilk or Greek yogurt )
1 1/2 TBSP. (≈21g) chopped fresh parsley
2 tsp. (≈5g) chopped fresh chives - chopped
1/4 C. (≈32g) chopped green onions with tops
2 TBSP. (≈28g) lemon juice (or choice of vinegar)
4 anchovy fillets, minced (oil added - Optional)
1/2 clove garlic, minced
Ground black pepper - to taste
1/2 tsp. (≈2g) salt - optional

In a food processor bowl; add all ingredients and process till well chopped and combined.
Place in a bottle cover and chill till needed.

TIP: Place a bottle on a scale. Add mayonnaise then hit Tare (zero out). Then add sour cream.
 

taxlady

Chef Extraordinaire
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Sep 13, 2010
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near Montreal, Quebec
That's very similar to my recipe for Green Goddess dressing. We add a bit of tarragon vinegar. If all you have is anchovy paste, that works well too. Figure one anchovy equals about a three inch squeeze out of the tube.
 

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
5,559
Location
Southeast US
Sounds great Ms. Mofet.
Now that salads will be a major food group this spring and summer, I needed something other than bottled salad dressing. I have planted some baby greens in my raised garden!
I bet that dressing could be used multiple ways. My wife hates horseradish and this may make a great dip for shrimp where cocktail sauce is usually served.
 

taxlady

Chef Extraordinaire
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Joined
Sep 13, 2010
Messages
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Location
near Montreal, Quebec
RB, I betcha it would make a good dip for shrimp. It makes a great dip for crudités (raw vegis) or potato chips.
 
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