Green Goddess Dressing

Ingredients

• 150 g mayonnaise
• 100 g soured cream
• 60 ml buttermilk
• 30 g flat-leaf parsley
• 20 g chives
• 10 g fresh tarragon
• 3 pieces anchovy fillets
• 2 tbsp lemon juice
• 1 pieces garlic clove
• 0.5 tsp black pepper

Steps

1. 1
   Blanch the parsley and chives for 15 seconds and refresh in iced water, then squeeze dry. This one step keeps the dressing bright green for days instead of turning it grey by morning.
2. 2
   Blend the herbs with the anchovies, garlic and lemon juice until finely chopped.
3. 3
   Add the mayonnaise and soured cream and blend just until combined. Over-blending warms the mixture and thins it.
4. 4
   Loosen with the buttermilk to a pourable consistency.
5. 5
   Season with black pepper and taste before adding salt — anchovy usually covers it.
6. 6
   Chill at least 1 hour to let the flavours settle.
7. 7
   Keeps four days. Thin with a little more buttermilk if it stiffens.