GREEN GODDESS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS DRESSING/DIPPING SAUCE
Steps:
- Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.
GREEN GODDESS CHIVE DRESSING
Can be used with mixed greens, chicken salad, salmon and sliced tomatoes. My family rated it 9 out of 10. Hope yours will too!
Provided by Lori
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 11.2 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.8 g, Sodium 74.5 mg, Sugar 0.7 g
GREEN GODDESS DRESSING
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield Makes a little more than 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.
GREEN GODDESS FISH SAUCE
I happen to love anchovies This makes a good quart of dressing which can be used on fish, veges ,fresh vegetables , baked potatoes etc.if desired. If you can't find anchovy paste, use drained canned ones and mash well.
Provided by Joany
Categories Sauces
Time 15m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Crush garlic with salt and combine with anchovies and vinegar.
- Combine mayo and sour cream and blend both mixtures together.
- Chill very well. Stays refigerated a good week or so.
Nutrition Facts : Calories 111.9, Fat 9.4, SaturatedFat 2.3, Cholesterol 12.9, Sodium 392.6, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 1.7
SALMON WITH HORSERADISH GREEN GODDESS SAUCE
Categories Food Processor Fish Herb Bake Quick & Easy Horseradish Mayonnaise Salmon Summer Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place rack in top third of oven; preheat to 450°F. Blend mayonnaise, 1/3 cup chopped basil, and next 4 ingredients in processor. Season sauce with salt and pepper.
- Sprinkle salmon steaks with salt and pepper. Spread with thin layer of sauce. Place steaks, sauce side down, on small rimmed baking sheet. Spread second side with thin layer of sauce.
- Bake salmon until just opaque in center, about 12 minutes. Transfer to platter. Garnish with basil leaves and serve with remaining sauce.
GREEN SAUCE FOR FISH
Provided by Amanda Hesser
Categories easy, quick, condiments, side dish
Time 5m
Yield 3/4 to 1 cup; enough for 4
Number Of Ingredients 9
Steps:
- Scrape onion and garlic into a food processor. Add parsley, capers, olive oil, pepper flakes and lemon juice.
- Process in bursts, stirring occasionally and adding more oil if necessary. Do not overblend. Add salt to taste. If garlic is too powerful, you can add a little bread soaked in milk to tame sauce. Serve on side.
LOW-FAT FISH CAKES WITH GREEN GODDESS SAUCE
This is a fast and healthy recipe! Cornmeal adds crunch, and lime and mustard flavour, to these low-fat fish cakes. From the cookbook, "Better Homes and Gardens 3 Steps to Weight Loss: 150 Satisfying Recipes". Serve with Green Goddess sauce or whatever you enjoy. (Recipe makes 3/4 cup sauce.) Nutrition information per serving (includes sauce): 217 calories, 9 grams fat (2 grams saturated), 109 milligrams cholesterol, 20 grams protein, 12 grams carbohydrates, 1 gram dietary fiber and 337 milligrams sodium.
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut fish into 1/2-inch pieces. Set aside.
- In a medium mixing bowl combine egg, bread crumbs, onion, mayonnaise, mustard, parsley, lime peel, and salt. Add fish; mix well. Form mixture into twelve 1/2-inch-thick patties, about 2 1/2 inches in diameter.
- Coat patties with cornmeal. In a large nonstick skillet or on griddle, heat oil. Add half of the fish cakes. Cook over medium heat for 2 to 3 minutes per side or until fish just flakes when tested with a fork and patties are gold. Repeat with the remaining cakes.
- For sauce: Combine yogurt, half of the sour cream and the tarragon in blender and process until smooth. Stir in remaining ingredients. For each serving, place three fish cakes on a plate along with 2 tablespoons Green Goddess Sauce. Use remaining sauce as a salad dressing.
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