This green goddess dressing has the best flavour attributes of any dressing I have ever had.  Decadently rich bottom notes are created by making a luscious homemade mayo that’s laced with the flavours of dijon, anchovy and garlic.  The fresh top notes come from lemon and loads of fresh herbs including parsley, chives and basil.  All of these flavours are tied together by whisking in full fat,  tart yogurt.  This dressing pairs well with blanched, grilled or boiled vegetables, grilled chicken and fish or a simple green salad.

1 egg yolk

1 tbsp dijon mustard

2 tbsp lemon juice

1 tbsp  anchovy paste

1 clove garlic

2/3 cup canola oil

1/3 cup olive oil

1 cup flat leaf parsley roughly chopped

1 cup basil, roughly chopped

3 tbsp minced fresh chives

1 cup plain full fat yogurt

  1. Into a blender add the egg yolk, dijon mustard, lemon juice, anchovy paste and garlic and blend for 15 sec.

  2. While the blender is running, slowly stream in the canola oil followed by the olive oil until you get a thick homogenous mixture.

  3. Add in the parsley, basil and chives and blend again until smooth and bright green.

  4. Add the yogurt into a mixing bowl and pour over the herb mixture.  Stir well to combine.

  5. Store in the fridge for up to 1 week.

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