Green Goddess Dressing

Makes 2 cups

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
½ cup Italian parsley
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste or 1 teaspoon Worcestshire sauce
2 teaspoons kosher salt (if using Worcestshire sauce, use 1 teaspoon salt)
1 teaspoon freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

For the dressing, place the mayonnaise, scallions, basil, parsley, lemon juice, garlic, anchovy paste or Worcestshire sauce, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Serve as a sauce for poached or cooked fish or as a dip. Best made a day or two ahead of time. Store in refrigerator.

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