Recipes from your herb garden: Divine Green Goddess Dressing


THIS unctuous, full-of-flavor dressing has to be one of our all-time favourites. It works with almost everything, especially with seasonal white or green asparagus, and it takes full advantage of the abundant herbs that bloom outside our kitchen door (or on the grocery store shelf).

My husband adapted this from an old recipe book we picked up near Toronto almost 30 years ago. He increased the amount of herbs and upped the tanginess. I’m sure you’ll enjoy it as much as we do!

Green Goddess Dressing
Makes about 2 cups

2 tbsp anchovy paste (2 anchovy fillets)
2 small, fresh “new” garlic cloves, finely chopped (use dried garlic if fresh is unavailable)
2/3 cup light mayonnaise (we prefer Thomy 60% light mayo). (Don’t use a sweet mayonnaise.)
1/3 cup full-fat mayo (e.g. Thomy à la française)
1 tbsp lemon juice
2 tbsp tarragon vinegar
2 tbsp each of finely chopped shallots, flat-leaf parsley, chives and tarragon
Salt, pepper and red or green Tabasco to taste
Aromat to taste (Aromat is a salt-based powdered condiment from Knorr)
1/3 cup low-fat sour cream

To serve
Sprinkle with a little chopped tarragon or chives

1. Mix the anchovy paste, garlic and mayonnaise
2. Stir in the lemon juice, vinegar, shallots and herbs
3. Add the sour cream. Gently mix.
4. Season the mixture to taste with salt and pepper, Tabasco, and Aromat (if you have it, no problem if you don’t).
5. Cover and chill in the fridge, where it will keep for up to a week.

Tip: The flavor is even more intense and satisfying if you chill and then enjoy it the following day. Just remember, the more herbs you use, the greener and spunkier the goddess!

7 responses to “Recipes from your herb garden: Divine Green Goddess Dressing”

  1. I had to try it out over the weekend – it works to the letter… hint: make these tablespoons with the herbes ‘heaped’ and don’t be shy to use 4 garlic cloves for an extra kick


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