From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · dressing
NATIONAL AWARD WINNERStonepoint Green Goddess
From a national-award-winning chef
Ratio
LEMON JUICE 45CHAMPAGNE VIN 15CANOLA OIL 120MAYO 240
Ingredients
- PARSLEY40 g
- BASIL30 g
- CHIVES9 g
- TARRAGON6 g
- MINT3 g
- GARLIC5 g
- ANCHOVY8 g
- LEMON JUICE45 ml
- CHAMPAGNE VIN15 ml
- CANOLA OIL120 ml
- MAYO240 ml
- SALTto taste
- PEPPERto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com (published as “Green Goddess Dressing”). Full citation lives in Provenance.