Green Goddess Dressing Recipe

There are many variations to this recipe. It works best when prepared with a food processor or immersion blender. You can adjust the quantity and ratios of herbs to your liking, finishing with additional lemon juice and salt as needed.

This recipe will yield approximately 4 cups of dressing, and can be scaled down or up as desired.

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Green Goddess Dressing Recipe

There are many variations to this recipe. It works best when prepared with a food processor or immersion blender. You can adjust the quantity and ratios of herbs to your liking, finishing with additional lemon juice and salt as needed.

This recipe will yield approximately 4 cups of dressing, and can be scaled down or up as desired.

Ingredients

• 8 scallions (washed, drained, and roughly chopped)
• 1 cup parsley stems and leaves (roughly chopped)
• ½ cup chives (roughly chopped)
• 1/8 cup tarragon leaves (roughly chopped)
• 3.5 cups sunflower oil (or other neutral oil)
• 5 egg yolks
• 3 Tbsp champagne vinegar
• Juice of 2 lemons
• 1 tsp Dijon mustard
• Kosher salt (and more lemon juice, to taste)

Instructions 

• Prepare an ice bath for your herbs that are going to be blanched.
• Heat a large pot of water on the stove until it is boiling.
• Place all of the herbs in a strainer or chinois or China cap and blanch all of the herbs in rapidly boiling water for 5 seconds.
• After quickly blanching the herbs for 5 seconds, quickly remove them
• Submerge the strainer in the ice bath, swirling around the water the herbs to quickly cool them.
• Use your hands to aggressively squeeze out the water from the herbs in your fists
• Taking small amounts of the herbs at a time and squeezing out every drop of water from each small handful.
• After you have squeezed out as much water as possible from each handful of blanched herbs, drain on paper towels.
• Add 3.5 cups of neutral oil to the bottom of a food processor, and add the drained herbs.
• Blend on high speed until completely incorporated, for roughly 30 seconds, using the plunger attachment if necessary to make sure no lumps remain.
• Strain blended oil and herb mix through a strainer, and discard any remnants in the strainer, reserving the pureed oil/herb mix that passes through.
• Using a robot coup food processor or a high speed blender or an immersion blender
• Add 5 egg yolks to the bottom and blend with the 3 Tbsp champagne vinegar and lemon juice.
• While the blender is running, slowly drizzle in your green herb oil, like you would when making a mayonnaise from scratch.
• Drizzle in oil until the mixture is thick and creamy.
• If the mixture is too thick, you can thin out with more lemon juice or some water.
• Taste and adjust with more lemon juice and season with salt.
• Use immediately or reserve in fridge for later.

Notes

This dressing can be tossed with salad greens or drizzled on top of roasted vegetables. Alternatively, use this sauce with fish tacos, or serve on the bottom of the plate with items like crispy roasted potatoes, or chicken with crispy skin!
If you have any extra dressing leftover, reserve in the fridge overnight for use the next day.
Note that the dressing will lose some of its freshness and brightness after the first day.