Back in the seventies, my first job was as a busgirl at a fancy restaurant. I filled the Green Goddess dressing crocks hourly during the dinner rush–it was a very popular, signature dressing at “Cooper’s Arms”.
The chefs-in-training got to make the dressing during off hours. Now I realize it would’ve been nice to check out their recipe and compare it to mine. But I would’ve wanted to make my own Paleo-style mayonnaise for the base, so it wouldn’t have been quite the same.
I made a batch of this to bring to the cabin on the family’s annual summer vacation. I guess it was a success–my granddaughter put it on several items. It was a hit!
A combination of herbs, garlic, and anchovy, blended with homemade mayonnaise, makes a delicious dip for veggies, bread, or a spread for sandwiches. Add spinach leaves to make a healthy substitute for Spinach Dip!
Makes 3 cups
- 1 TBS. Dijon mustard
- 1 tsp. white wine vinegar
- 2 egg yolks
- 1 tsp. salt
- 2 TBS. + 1/4 c. + 1 c. olive oil
- 2 TBS. lemon juice
GREEN GODDESS MIX:
- 1 c. green onions, chopped
- 1/2 c. favorite herbs (tarragon, thyme, watercress, basil, mint, etc.)
- 1/2 c. fresh parsley
- 4 cloves fresh garlic
- 1 2-oz. can anchovies
- Optional: 1/2 c. sour cream
- Optional: Sliced vegetables to dip
To make homemade mayonnaise, mix with an immersion blender, in a small, deep container: > 1 TBS. Dijon mustard > 1 tsp. white wine vinegar > 2 egg yolks > 1 tsp. salt
Add and mix some more: > 2 TBS. olive oil
Very slowly add the next quantity of olive oil: > 1/4 c. olive oil
Then blend in the last of the olive oil more quickly, as it will incorporate more easily: > 1 c. olive oil
Last, blend in: > 2 TBS. lemon juice
Remove mayonnaise to a separate bowl, and use the immersion blender to process the remaining ingredients: > 1 c. green onions, chopped > 1/2 c. favorite herbs (tarragon, thyme, watercress, basil, mint, etc.) > 1/2 c. fresh parsley > 4 cloves fresh garlic > 1 2-oz. can anchovies > 1 TBS. lemon juice
Fold the pureed herb/anchovy mix into the mayonnaise. Optional: Fold the sour cream in as well, if desired.
Serve with sliced vegetables or as dip for bread, or on sandwiches. Keeps one to two weeks.
*Substitute 1 1/2 c. mayonnaise for the homemade mayonnaise, if desired