Author Notes: This is the kind of Green Goddess you actually want to eat — no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit. —Brette Warshaw
Makes: around 2 cups
Ingredients
-
1/2
medium ripe avocado
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3
tablespoons white wine vinegar
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1
garlic clove, finely chopped
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2 oil-packed anchovies, very finely chopped
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1/4
teaspoon sugar
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1
teaspoon lemon juice
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1
teaspoon lime juice
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3/4
cup olive oil
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1/4
cup heavy cream
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3
tablespoons chopped fresh parsley
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2
tablespoons chopped fresh tarragon
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2
tablespoons chopped fresh basil
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1
tablespoon chopped shallot
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Salt and pepper
Directions
- Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Blend until pureed.
- While the motor is running, pour in your 3/4 cup olive oil in a steady stream. Whisk in the heavy cream.
- Stir in your chopped basil, parsley, tarragon, and shallot.
- Season with salt and pepper. Taste it — it’s good!
- Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days. Enjoy at your leisure.