Green Goddess for St. Pat's

by | Wednesday, March 15, 2017 | 0 comment(s)

One of my friend's thinks that Green Goddess Dressing is pedestrian, common, unexciting. I totally disagree! I love Green Goddess Dressing and I don't care what anyone thinks. Sure, it may be a bit dated and make you think of Glam Bands and big hair (or even disco!), but I'm OK with that. The fact is that Green Goddess is a classic-- bright, tangy, creamy and delicate it brings out the best in veggies (as a salad or as a dip), poached or grilled salmon, tuna, chicken, etc. To my friend who doesn't think much of it, I suspect he has never had a good one, made with fresh homemade mayo and well balanced herbs. I hope this is the case because I value and respect my friend's opinion (in all things, but especially food!).

Though it is not essential, homemade mayo takes Green Goddess to a whole other level!

This Green Goddess recipes uses ReginaSpices Les Fines Herbes as it's full flavor focal point, (I like using died herbs in a dressing like this because they never make the dressing watery) be sure to let it rest to allow the dried herbs to fully infuse the dressing.

Green Goddess Dressing

  • 3/4 Cup Mayonnaise (recipe below)
  • 3/4 Cup Sour Cream
  • 1/4 cup Lemon Juice
  • 2 tsp Anchovy Paste or 2-4 Anchovies mashed
  • 2 Cloves Garlic (finely minced or pressed)
  • 1/4 Cup Chopped Parsley
  • 2 Scallions, sliced
  • 1 TBL + 1 tsp ReginaSpices Les Fines Herbes

Mix the mayonnaise (recipe below) sour cream, lemon juice, and anchovy paste together. Add al the other ingredients, mix well. Let the mixture rest for a couple of hours. Makes a nice dressing on spring greens and a fun dip for veggies.

Homemade Mayonnaise (based on Mastering the Art of French Cooking by Child, Bertholle, and Beck. In my book, the 1973 edition, Mayonnaise is discussed in full on pages 86-89)

  • 1 Cup Extra Virgin Olive Oil
  • 2 Egg Yolks (as fresh as possible)
  • 2-3 TBL Fresh Lemon Juice
  • 1/4 tsp salt
  • 1/4 tsp Prepared or dry mustard

Mayonnaise is easy to make, it just takes attention to detail. It’s best not to try to make it if you’re in a rush. I love to whisk it by hand because it allows me to stay in control of the situation—I like to see the subtle changes and adjust accordingly.

Let the eggs warm to room temperature.

Rinse your mixing bowl with hot water (to warm it up), dry it completely.

Put the egg yolks in the warmed bowl and whisk for 2 minutes— until the yolks become thick and sticky.

Add lemon juice, mustard, and salt. Whisk for 30-60 seconds.

Drop by drop add the oil while you’re whisking. Stop adding the oil every so often but keep whisking to allow the oil to be worked into the sauce. As the sauce thickens you can add the oil more quickly (by spoonfuls), keep whisking. The key is to keep whisking and allow the oil to be incorporated fully before adding more.

If the sauce gets too think add drops of lemon juice and continue with the oil. In Mastering the Art of French Cooking they have you whisk in 1 TBL of boiling water at the end for “anti-curdling insurance.”

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