Garlic-Basil Dressing

Name: Garlic-Basil Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: American
Ingredients: 1 cup leaves (40 g) Parsley; 1 cup packed (30 g) Basil; 3 Tbsp minced (9 g) Chives; 2 Tbsp leaves (6 g) Tarragon; 1 Tbsp leaves (3 g) Mint; 1 clove Garlic; about 2 fillets (8 g) Anchovy; 3 Tbsp (45 ml) Lemon Juice; 1 Tbsp Champagne or sherry vinegar (15 ml) Champagne; 1/2 cup canola or grapeseed (120 ml) Canola Oil; 1 cup (240 ml) Mayo; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

DRESSING · GREEN SALADS & CRUDITÉS

A dressing for green salads & crudités.

Emeril Lagasse's green goddess dressing for salads, crudités.

On the jar

GREEN

Method: blend
Yield: about 2¼ cups
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 45 mlChampagne 15 mlCanola Oil 120 mlMayo 240 ml

Ingredients

Parsley1 cup leaves (40 g)
Basil1 cup packed (30 g)
Chives3 Tbsp minced (9 g)
Tarragon2 Tbsp leaves (6 g)
Mint1 Tbsp leaves (3 g)
Garlic1 clove
Anchovyabout 2 fillets (8 g)
Lemon Juice3 Tbsp (45 ml)
Champagne1 Tbsp Champagne or sherry vinegar (15 ml)
Canola Oil1/2 cup canola or grapeseed (120 ml)
Mayo1 cup (240 ml)
Saltto taste
Pepperto taste

Where it sits

One of 359 dressings in the catalog, with 13 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 48% of the catalog’s dressings (median 2:1), a typical mix for the category.

The acid here is lemon juice and Champagne. In this category chefs also reach for lime juice (58 recipes), rice vinegar (52), and red wine vinegar (34).

The fat here is canola oil. In this category chefs also reach for olive oil (145 recipes) and sesame oil (34).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Garlic-Basil Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Green Goddess Dressing.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emerils.com (published as “Green Goddess Dressing”). Full citation lives in Provenance.

Companion jar