Green Goddess Dressing — Sharing Ina Garten’s Recipe at the Old Dominion Boat Club’s Commodore’s Ball
Green Goddess is one of those dressings everyone says they love but it’s not so easy to come by when ordering greens out and about. Having never made this particular dressing before I went to my trusty source on all things cooking related, the Barefoot Contessa herself, Ina Garten. Ina actually serves her Green Goddess with Roasted Shrimp Cocktail — which is on Miles and my list of summertime appetizers to try out this year.
The Commodore’s Ball was this past weekend and part of the hostess’ vision included a salad bar — something that was a bit out of the ordinary and unique to the evening at the Old Dominion Boat Club (ODBC). The Boat Club is a volunteer club so I volunteered to make some salad dressing. Lauren Catts wife of this year’s ODBC Commadore, Bruce Catts, was the hostess for the evening. Given that she loves this particular dressing I thought Green Goddess would be a welcome addition to her salad bar — a salad bar adorably set up in a sea themed baby pool by the way.
The Green Goddess has a lot of ingredients but is really super simple because the blender doing most of the work. And I got asked for the recipe — tell me who doesn’t love that! Here is a step by step photo walkthrough followed by an old fashion printable for your recipe binder 😉 . . .
Your Green Goddess Scrolling Show ->
Ingredients to gather ->
- mayonnaise, Hellmann’s Real Mayonnaise, 1 cup
- chopped scallions, white and green parts, 6-7 scallions, 1 cup
- chopped organic basil leaves, 18-20 leaves, 1 cup
- freshly squeezed lemon juice, one big lemon, 1/4 cup
- garlic, 2 cloves
- anchovy paste, 2 teaspoons
- kosher salt, 2 teaspoons
- pepper, 1 teaspoon
- sour cream, 1 cup
Scoop one cup of Hellmann’s Real Mayonnaise into the blender.
Chop up 6-7 scallions, white and green parts and toss them in the blender.
Toss in your 18 – 20 leaves of basil. I found this to be one package of the Shenandoah Grower’s Fresh Organic Basil you can find at Harris Teeter.
Add 2 teaspoons of kosher salt to all the green goodness in the blender.
Add 1 teaspoon black pepper.
Juice you lemon.
Add it to the green pool.
Add your out of focus anchovy paste. Two teaspoons of it to be exact!
Toss in two cloves of garlic.
Blend ‘er up! I used the puree button. Note that as clever as you think it is to label the Green Goddess dressing with a green marker, a dry erase one doesn’t work on the lid of a mason jar. It needs to be a permanent marker.
Finally, add the sour cream and process until blended.
One recipe will make one quart. I bought these wide mouth mason jars to store my dressings in for the Salad Bar. Lauren actually really liked them and decided to serve the dressing in them with ladles.
An Old Fashioned Printable for Your Recipe Binder ->
Green Goddess Dressing
Ina Garten's Green Goddess Dressing
- 1 cup Mayonnaise (Hellmann's Real Mayonnaise)
- 1 cup scallions, chopped (white and green parts)
- 1 cup basil leaves, chopped (18-20 leaves or one 3/4 oz container of Shenandoah Growers fresh organic basil)
- 1/4 cup lemon juice, freshly squeezed (about one large sized lemon)
- 2 cloves garlic
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup sour cream (full fat)
In a good blender place the mayonnaise, chopped scallions, basil, freshly squeezed lemon juice, garlic cloves, anchovy paste, kosher salt, and pepper. Blend until smooth. Throw in the sour cream and process until just blended. Refrigerate until ready to use.
This recipe is good for one quart of Green Goddess Salad Dressing. I recommend storing it in a wide mouth quart size mason jar.