A coupe of weeks ago I wrote about Green Goddess dressing – the name appealed and when I found out the ingredients I thought it sounded rather yum. At last I’ve had a go at making it, herbs, garlic, anchovies, mayo, yoghurt… as with all ‘classic’ recipes there are a thousand variations, and in the end made it using what I had in the cupboard, so…
- bunch of coriander
- 3 anchovies in olive oil
- i clove of garlic
- i tbsp mayonnaise
- 1 tbsp plain Greek yoghurt
- i dsp sweet chilli sauce
- put everything in the blender and whizz until it’s smooth
Simples, as the meerkat says – however, as I’ve never had it before, I had no real idea what it should taste like, what the texture should be and whether I was adding enough or too much of the ingredients. I tasted it as I went along, hence the sweet chilli sauce which is in no recipe I have found – and the reason is I used a huge clove of garlic which overpowered everything and gave a bitterness. It was also rather runny as opposed to creamy as I had expected.
Next time: use twice as many herbs, use a very small clove of garlic, try it without the yoghurt, possibly add more anchovies or use anchovy paste, try a squirt of lemon juice but not to make it too runny and wet – creamy is the key.
It occurred to me that I had no salad to be dressed with, it’s too runny for a dip, and then someone suggested maybe it could be used (sparingly) to make garlic bread… well, there’s a thought! I will let you know the outcome!
Lois Elsden 