Green Goddess a classic recipe with a mayonnaise base and lots of fresh herbs. I’s great with iceberg lettuce, or even chicken salad or give it a try with grilled fish off the BBQ.
1 cup lightly packed cup parsley (or cilantro) leaves
1/2 cup lightly packed fresh tarragon leaves
1/4 cup fresh cut chives
2 scallions, sliced, including some of the green
1 small clove garlic, peeled
2 tsp anchovy paste
1/4 cup white wine vinegar
1/2 cups mayonnaise
2/3 cups sour cream
milk for thinning
Add cilantro, fresh tarragon, chives, scallions, garlic, anchovy paste, ¼ cup white wine vinegar, ½ cup mayonnaise and 2/3 cup sour cream to a blender or food processor.
Blend until smooth. You might need to scrape down once or twice.
Taste and adjust your seasonings. If you find it a bit too acidic, add a little more sour cream but it will mellow in the fridge.
Keep cool until needed, it will thicken slightly when cold.
If you need to you can thin the dressing with a bit of milk. And make sure you taste it again before serving to make any final adjustments.