Introduction
Discover the vibrant and refreshing Buttermilk Green Goddess Dressing, a classic blend of flavors that has delighted palates for generations. This versatile dressing is perfect to elevate any salad or dish with its creamy texture and bold taste.
Tips for this recipe
To achieve the silkiest consistency, ensure that all ingredients are at room temperature. For a fresher flavor, use the freshest herbs available. If anchovies aren’t to your taste or dietary preference, consider using capers as an alternative for saltiness.
Why you will love this recipe
The Buttermilk Green Goddess Dressing is not just a dressing; it’s an experience. Its unique blend of creamy, tangy, and herby flavors offers a delightful contrast that makes every bite memorable. This dressing isn’t merely for salads but can also be used to enhance sauces or even as a dipping concoction.
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets packed in oil (drained, chopped)
- 1 clove garlic, chopped
- Salt to taste
- Freshly ground black pepper to taste
Adviced equipment
Hand Blender – Ideal for smooth blending of the ingredients.
Immersion Blender – For effective pureeing and mixing directly in the bowl.
Food Processor – Useful for chopping herbs quickly before adding them to the dressing.
Whisk – Essential for emulsifying the ingredients into a smooth, consistent texture.
Bowl – Choose one with a capacity that suits your batch size.
Measuring Cups and Spoons – For precise measurements of all liquid ingredients.
History of the recipe
The Buttermilk Green Goddess Dressing has its roots in California, dating back to the early 1900s. It was originally created by Louise Hodges at a San Francisco restaurant called Union Cafe as an innovative way to use up leftover mayonnaise and buttermilk.
Fun facts about this recipe
Green Goddess Dressing’s name comes from a play, “The Green Goddess,” written by George Abbott and John Drinkwater in 1920. The dressing was originally called ‘Goddess of Spring,’ reflecting the freshness that it imparts to dishes.
