On grilled chicken drumsticks, I marinate them in this sauce. I served it with Spanish rice, handmade tortillas, and guacamole.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups mayonnaise
- 4 anchovy fillets, minced
- 1 green onion, chopped
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 1 tablespoon tarragon vinegar
- 1 teaspoon chopped fresh tarragon
Instructions
- Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
- Refrigerate until ready to serve and pour over favorite salad or greens.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 515 mg |
| Sugars | 1 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing recipe!!! I took it to a party and work. It was a hit! I did add fresh garlic, sour cream and I doubled the fresh herbs.
This is the bomb but I’m sorry I shared it with friends…now it is requested on a bi-weekly basis…amazing how many ‘party’s’ are going on…lol FYI: I haven’t made it with anchovies yet just anchovy paste which is fabulous but I can’t wait to get some more anchovies…also a bit of garlic…cuz everything is better with garlic…lol
As in the past (many years ago), I used anchovy paste! It’s less oily and the taste is lighter. I also thin the mayo with a small amount of plain yogurt, and it covers the salad much easier.
Delicious! Made it twice now and will make again. Great with crudetti
Tasty! I’ll be making my own variation of this recipe often. The recipe as given might make a wonderful dip, but I felt it was far too thick to use as a dressing over greens and other miscellaneous fresh veggies, which was my intention. First I added a little extra vinegar, along with the olive oil from the canned anchovies. That was still too thick, so I added some milk. The result was a dressing we thoroughly enjoyed. However, we both thought we’d like a more distinct anchovy taste, rather than just the subtle hint with the current amount. So next time I’ll likely double the anchovies.
4 anchovies was way too overpowering my family and friends agree that when I made it with 1 anchovy it was the best tasting.
Not to my taste at all. The fatty oily fish and fatty oily mayo combine to make this way too heavy to pair with salad imo… Think I will try a dressing with much “lighter” ingredients in the future.
First time making this and it’s wonderful! Followed the recipe exactly except for the tarragon vinegar. I used red wine vinegar as a substitute. Used all fresh ingredients and it’s so delicious! Made it in a magic bullet.
The Green Goddess is fantastic (even without the anchovies). Thank you for providing the recipie.
i’ve done this twice now and have made a couple small changes. first i want to say this is much better done in a blender. i also doubled the parsley and chives as another suggested to cut the mayo taste a little. lastly although i’m sure it can be eaten in an hour it is much much better 2-3 days later if you have that time
This was excellent. Made for a goddess like me! LOL added a tsp of chopped garlic. Tastes the best the next day.Made again using 1/2 mayo 1/2 sour cream and added 1 tsp worcestershire sauce. You can substitute anchovy paste 1-2 tsp for the anchovies.
I’m just now starting to explore making homemade recipes. BAM! Won’t be buying this one in a jar again! Awesome! Now I did personally add garlic powder to it and a little dash of milk to thin it out. Thank you so much for sharing this!
5 stars, because it is delicious and also…if you don’t want to eat anchovies; don’t make this dressing. OR you could be a vegetarian, and JUST leave out the anchovies.
I have been looking everywhere for this recipe! Just like my Great Grandmother Estelle Lechner used to make! Couldn’t find it in restaurants for years but I have noticed lately it is making a come back! Yay!
I’ve made a few times and we love it! Fresh tarragon and the tarragon vinegar are a must!
It is a delicious dressing, I added less anchovy due to personal taste.
This is very, very good! It tastes so bright and fresh. I did alter the recipe: I doubled the parsley and chives and add garlic and cracked black pepper. They mayo has a strong flavor so I’ve found it’s best to make it with 1/2 mayo and 1/2 plain yogurt. This is a great dip for carrots, cucumber, grape tomatoes and pumpernickel bread (I usually cut up pumpernickel bagels).
Very tasty recipe…my husband actually ate all his salad for once. I did add about 3/4 cup of milk to thin it out because the original recipe had the thickness of a dip rather than a dressing.
Great recipe right on the real recipe
Fantastic!
Absolutely delicious, sso happy to find this recipe. I mde this years ago for a dinner party, and could not remember how to make it. Thank you, thank you.