Inspired by the 70’s classic, “Green Goddess” dressing, this tangy sauce adds bright flavour to any number of foods. It’s pictured here on some peppers that were grilled on high heat with no additional ingredients.
Before the chives, sour cream and tarragon are added, you essentially have a mayonnaise with garlic and anchovy. At this point, you could ignore the balance of the recipe, instead drizzling in some Worcestershire and hot sauce to make a great Caesar dressing.
Time: 15 minutes
Serves: 10 as a condiment
1 canned anchovy filet
1 egg yolk
1 clove garlic finely chopped or grated
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
½ cup extra-virgin olive oil
¼ cup chives – chopped
¼ cup sour cream
2 tablespoons tarragon leaves – chopped
Place the anchovy, egg yolk, garlic, lemon juice and salt in a food processor.
Turn on the processor and slowly drizzle in the olive oil to make an emulsion. Turn off the processor.
Add the chives, sour cream and tarragon leaves. Process until well blended.
Serve as a sauce or dip.