Buttermilk Green Goddess Dressing Recipes
BUTTERMILK GREEN GODDESS DRESSING
You will want to eat more salads with this buttermilk green goddess dressing! It combines some of the basic ingredients into a flavor packed dressing. Made in a food processor in about 5 minutes!
Provided by Katya
Categories Salad
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl of a food processor, combine the ingredients and pulse until combined. Season with salt and pepper, to taste.
- Serve immediately or cover and chill for up to 2-3 days. Makes 1 cup.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 146 calories, Sugar 0.9 g, Sodium 365.2 mg, Fat 11.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 7.3 g, Fiber 0.7 g, Protein 4 g, Cholesterol 12.9 mg
BUTTERMILK GREEN GODDESS DRESSING
Made with buttermilk, fresh herbs and mayonnaise, our homemade green goddess dressing is the perfect complement to your favorite salad.
Provided by Stephanie Wise
Categories Condiment
Time 10m
Yield 32
Number Of Ingredients 9
Steps:
- In 3-cup or larger jar with tight-fitting lid, place all ingredients. Seal jar; shake vigorously until ingredients are well combined.
- Pour dressing over your favorite salad. Store in refrigerator up to 1 week.
Nutrition Facts : ServingSize 1 Serving
BUTTERMILK GREEN GODDESS DRESSING
Provided by Bon Appétit Test Kitchen
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
BUTTERMILK GREEN GODDESS DRESSING
A classic of the West Coast, this dressing was created in the 1920s by San Francisco's Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my "Southern" version is light, tangy, and chock-full of green herbs. It's the quintessential spring and summer dressing, and because it's all about using the freshest herbs-whether dill, chervil, sorrel, or cilantro-I almost never make it the same way twice.
Yield makes about 1 cup
Number Of Ingredients 9
Steps:
- Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use, or for up to 1 week.
- Think of this dressing as a backdrop for whatever herbs and light greens are in season. Herbs like dill, oregano, marjoram, thyme, and parsley add personality and flavor while spinach adds a pop of green; peppery arugula and watercress add delicate heat; and lemony sorrel is refreshingly tart. To make an even lighter version, substitute plain low-fat yogurt for the mayonnaise.
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