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Green Goddess dressing

This version of Green Goddess gets it's umami-ness from white miso rather than anchovies, and makes a great sauce for oven-roasted veggies, chicken, lentils, or even a mixed green salad.

Ingredients

  • 60 grams mayo
  • 30 grams buttermilk
  • 3 grams lemon juice
  • 10 grams white miso
  • 1 clove garlic about 3 grams
  • 15 grams green herbs see note

Instructions

  • A hand blender works really well for small batches. This can be made in a food processor but you'll need to double or triple the quantities. If you are using a hand blender (Bamix), add ingredients in the order listed, keeping herbs on top. In a food processor you can just load it all in.
  • Mix with short pulses stopping often to scrape down the sides, until the herbs and garlic are very finely chopped and the mixture is smooth in texture.

Notes

  • Measures are in grams so you can increase the amounts easier. Just put the mixing vessel on a scale and add ingredients. This amount is good for two large bowls of mixed greens with roasted veggies.
  • Herbs - you can use any combination of fresh green herbs you like. We use about 2 tablespoons(Tbsp) parsley, 1 Tbsp chives, 1 Tbsp tarragon  and then add basil to get 10 to 15 grams.