Fresh herbs, lemon juice, garlic and a creamy base are the materials used in the making of green goddess dressing. Can be used in salads, on vegetables or as a dip or spread on breads. With this easy green goddess dressing recipe we learn how to prepare a versatile dressing which can be used in various ways.
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Easy recipes on how to dress using the “Easy Green Goddess”
Fresh herbs, particularly in the spring can elevate a home-made salad dressing to a whole new level, and green goddess dressing is a wonderful example. It is a green salad dressing that is creamy, tangy and vibrant that can be made in mere minutes. This green goddess dressing recipe includes parsley, basil and chives tossed with lemon juice, garlic, mayonnaise and sour cream blended or food-processed into a salad dressing. While salad dressing is the obvious use of green goddess dressing, it could also be a dip, a sandwich spread and a vegetable and meat sauce. So, keep some dressing in the fridge and you may find yourself surprised at the number of uses you can make of the dressing.
What Is Green Goddess Dressing?
The green goddess dressing is an American salad dressing which is traditionally made with plenty of fresh herbs. This salad dressing recipe can be done in several different ways, with diverse combinations of fresh herbs suggested in different recipes. The most important consideration is to have plenty of fresh green herbs to enhance the colour and flavour of the dressing.
Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup fresh chives
- 1 garlic clove
- 2 cups of water
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Combine green goddess dressing:
- Wash the herbs – thoroughly rinse the herbs, dry them well.
- Coarsely chop the herbs and the garlic.
- Add the creamy base – add mayonnaise and sour cream to a blender or food processor.
- Add the herbs – add the parsley, basil and chives.
- Add the dressings – add garlic, lemon juice, Dijon mustard, olive oil, salt and black pepper.
- Blend – until consistent and green; should be creamy.
- Thin the dressing – if the dressing is too thick for your liking, thin it down with a teaspoon of water or lemon juice.
- Season and taste, 8.
- Chill – refrigerate the dressing for about 30 minutes before serving.
A few guidelines in achieving the best dressing to your green goddess
- Use Fresh Herbs: Avoid using old dried herbs. They will not give as much colour and flavour.
- Dry the Herbs Completely: If moisture remains on the herbs, the dressing will be runnier than desired.
- Fresh lemon juice: It is always the best lemon juice to use, especially when compared to most of the bottled lemon juice.
- Blend until smooth: Allow the herbs to be blended into its creamy base.
- Make a thicker dressing as a dip (no water in dressing).
- Taste before serving: The taste will depend on freshness of herbs and lemons, taste and season prior to serving.
Ingredient Substitutions
The ingredients of this dressing can be replaced to alter the flavor.
Substitute for Mayonnaise
Some or all of the mayonnaise can be substituted with plain greek yogurt. This will lighten up and give a flavour of tanginess to the dressing.
This will be used in place of Sour Cream
In this salad’s dressing, plain greek yogurt may be substituted for the mayonnaise.
Substitute for Parsley
Cilantro may be used to substitute in part or for all of the fresh parsley. The same applies to spinach which will add more green without adding too much herb flavor to the dressing.
Substitute for Basil
The freshness of dill or tarragon can be used as a substitute for basil. This will taste slightly differently, but still delicious!
Substitute for Chives
Chopped green onions will make an acceptable substitute for chives. Again, they are more pungent so only use a small amount, if available.
To store
Storage: Refrigerate 24 hours prior to use. Keep for up to 5 days. Store dressing in a covered container or jar. Always shake or stir well before applying as the dressing is liable to separate. Over time, the herbs in it can lose their bright green colour. It is best to use this dressing when it’s still fresh.
With the basic recipe in mind, experimenting is easy. Different combinations of herbs, different levels of acidity and different consistency can be achieved. From salads and grain bowls to grilled chicken breast and fresh vegetables, the bright green dressing is bursting with possibilities to bring more freshness to our daily meals.
