Green Goddess Dressing

Notes: Chef Peter DeMarais uses reduced-fat sour cream to make a tangy dressing; regular mayonnaise produces a mellower blend. Chervil gives the dressing a subtle licorice flavor; if it's unavailable, delete it and increase tarragon leaves to 1 cup.

This recipe goes with Green Goddess Salad

Yield: Makes 2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 89%
  • Protein: 0.8g
  • Fat: 5.6g
  • Saturated fat: 0.8g
  • Carbohydrate: 0.9g
  • Fiber: 0.3g
  • Sodium: 96mg
  • Cholesterol: 4.8mg


  • 1 cup regular mayonnaise or reduced-fat sour cream (see notes)
  • 5 cups lightly packed spinach leaves (6 oz.), rinsed and drained
  • 1 cup lightly packed parsley, rinsed and drained
  • 1/2 cup lightly packed fresh tarragon leaves, rinsed and drained
  • 1/2 cup lightly packed fresh chervil, rinsed and drained (or more tarragon; see notes)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped shallot
  • 1 can (2 oz.) anchovies, drained


  1. In a blender or food processor, combine mayonnaise, spinach leaves, parsley, tarragon leaves, chervil, lemon juice, shallot, and anchovies. Whirl until very smooth. Serve, or chill airtight up to 1 week.
  2. Nutritional analysis per tablespoon.
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