Ingredients with Measurements:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh tarragon leaves
- 1/4 cup chopped chives
- 2 tablespoons lemon juice
- 2 anchovy fillets, rinsed and chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, anchovy fillets, and garlic.
2. Pulse until the herbs are finely chopped and the mixture is smooth.
3. Season with salt and pepper to taste.
4. Transfer the sauce to a bowl and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Refrigerate until ready to use.
Serving size:
- Makes about 2 cups of sauce.
Nutritional information:
- Serving size: 2 tablespoons
- Calories: 90
- Total fat: 9g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 125mg
- Total carbohydrate: 1g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 1g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Dill can be used instead of tarragon.
- Cilantro can be used instead of parsley.
- Worcestershire sauce can be used instead of anchovy fillets.
Variations:
- Add 1/4 cup of chopped avocado for a creamier texture.
- Add 1/4 cup of chopped green onions for a stronger onion flavor.
- Add 1/4 cup of chopped basil for a more herbaceous flavor.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Adjust the amount of lemon juice and salt to taste.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The sauce is served cold and does not need to be reheated.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin.
- Drizzle the sauce over grilled meats or vegetables.
- Use the sauce as a dip for raw vegetables or crackers.
Garnishes:
- Garnish with additional chopped herbs or a sprinkle of paprika.
Pairings:
- Serve with grilled chicken, fish, or shrimp.
- Use as a dressing for a green salad.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the sauce is too thin, add more mayonnaise or sour cream.
Food safety advice:
- Keep the sauce refrigerated until ready to use.
- Do not leave the sauce out at room temperature for more than 2 hours.
Food history:
- Green Goddess sauce was created in the 1920s at the Palace Hotel in San Francisco.
Flavor profiles:
- Creamy, tangy, herbaceous, and slightly salty.
Serving suggestions:
- Serve the sauce on the side or drizzle over the main dish.
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