2 tablespoons tarragon vinegar 2 cloves garlic 1 large egg yolk 2 tablespoons freshly squeezed lemon juice 2 anchovy fillets 1 teaspoon chopped fresh tarragon 1 tablespoon fresh flat-leaf parsley 2 green onions, minced 1 1/2 cups extra-virgin olive oil 1/4 cup sour cream Salt and freshly ground pepper
1. Combine in a food processor or blender the vinegar, garlic, egg yolk, lemon juice, anchovies, herbs and green onions. Run the processor and drizzle the olive oil through the feed tube. 2. Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use.
Makes 2 cups.
Green Goddess Dressing II
1 to 1 1/4 cups mayonnaise 1/2 cup (4 ounces) sour cream or sour half and half 1 1/2 tablespoons snipped fresh parsley 1/4 cup minced green onions with tops 2 tablespoons lemon juice or tarragon or wine vinegar 1/2 clove garlic, minced 1/2 teaspoon salt, optional Dash ground pepper
1. In medium bowl, stir together all ingredients until well combined. Cover and chill if not using immediately.
Makes about 2 cups.
Recipe provided courtesy of the American Egg Board.
