PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Classic Green Goddess Dressing

Independent adaptation of a publicly published J. Kenji López-Alt recipe. Not affiliated with, sponsored by, or endorsed by J. Kenji López-Alt.

DRESSING · SALADS, CRUDITÉS & GRAIN BOWLS

A dressing for salads, crudités & grain bowls.

Kenji's classic green goddess dressing.

On the jar

CLASSIC

Method
blend
Yield
about 4 cups
Ingredients
15

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Dijon Mustard 15 ml, Lemon Juice 15 ml, Water 60 ml, Neutral Oil 480 ml, Worcester 10 ml, Hot Sauce 5 ml, Greek Yogurt 360 ml
Dijon Mustard 15 mlLemon Juice 15 mlWater 60 mlNeutral Oil 480 mlWorcester 10 mlHot Sauce 5 ml

Ingredients

  • Egg Yolkabout 1 yolk (18 g)
  • Dijon Mustard1 Tbsp Dijon (15 ml)
  • Lemon Juice1 Tbsp lemon juice (15 ml)
  • Water1/4 cup water (split use) (60 ml)
  • Anchovy2 whole anchovy fillets
  • Garlic2 medium cloves garlic, minced (~2 tsp)
  • Neutral Oil2 cups neutral oil (480 ml)
  • Tarragon1/2 cup picked tarragon (10 g)
  • Chervil1/4 cup picked chervil (or +2 Tbsp tarragon) (5 g)
  • Worcester2 tsp Worcestershire (10 ml)
  • Hot Sauce1 tsp hot sauce (5 ml)
  • Greek Yogurt1 1/2 cups strained Greek yogurt or sour cream (360 ml)
  • Chives1/4 cup finely sliced chives (8 g)
  • Saltsalt
  • Pepperpepper

Method

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

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Companion jar

Classic Green Goddess 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

J. Kenji López-Alt is a cookbook author working in Food science / wok cookery; recognized with James Beard Book Award: Single Subject 2023 (The Wok); James Beard Book Award: General Cooking 2016 (The Food Lab).

Adapted from a J. Kenji López-Alt recipe (J. Kenji Lopez-Alt / Serious Eats).

More from this kitchen

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 J. Kenji Lopez-Alt / Serious Eats (published as “Classic Green Goddess Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar