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.
- 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
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.
- 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.