American · sauce
Green Goddess Dressing with Tarragon and Chives
Video by Food Wishes on YouTube · Open on YouTube
- Keto (0.8 g net carbs a serve)
- Pescatarian
- Gluten-free ingredients
- Nut-free
Contains: Fish, Egg, Milk. Check labels on stock, sauces and spice mixes.
A herb-packed creamy dressing with about 1 g of net carbs and under 1 g of sugar a portion; fresh parsley, chives and tarragon carry the flavour, so a little goes a long way on a big bowl of greens.
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Ingredients 12
Method
Tap a time to watch that step in the video.
- Put the mayonnaise and sour cream in a blender, then add the anchovy fillet and the roughly chopped garlic. 0:42
- Season with cayenne, black pepper and just a pinch of salt (the anchovy is salty), then add the lemon juice and rice vinegar. 1:17
- Roughly chop the parsley, chives and tarragon so they blend smoothly and don't wrap around the blade, and add them to the blender. 1:54
- Blend on high for about 20 seconds, scrape down the sides, then keep blending until completely smooth and bright green. 2:24
- Taste and adjust the salt and lemon. It should be thick enough to cling to leaves without weighing them down; serve on salad, as a dip, or as a cold sauce for grilled meat or fish. 3:04
Tip. Makes about 2 cups; keep it covered in the fridge. Chef John insists on fresh tarragon, and says crème fraîche can stand in for the sour cream. Also great as a dip or with grilled fish.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 16
Where the energy comes from one serve
- Net carbs 3%
- Protein 2%
- Fat 95%
Fits keto: 0.8 g net carbs a serve, with 95% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High61%
1 g a serve, mostly from mayonnaise (98%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K High40%
48 µg a serve, mostly from mayonnaise (46%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Show the other 13
Vitamin A3%
31 µg a serve, mostly from sour cream (56%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C3%
3.1 mg a serve, mostly from fresh flat-leaf parsley (53%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E3%
0.5 mg a serve, mostly from mayonnaise (82%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin B123%
0.1 µg a serve, mostly from mayonnaise (54%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium2%
0.9 µg a serve, mostly from sour cream (51%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Potassium1%
30 mg a serve, mostly from sour cream (40%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium1%
17 mg a serve, mostly from sour cream (63%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron1%
0.2 mg a serve, mostly from fresh flat-leaf parsley (43%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium1%
3.2 mg a serve, mostly from sour cream (34%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc1%
0.1 mg a serve, mostly from sour cream (39%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Folate1%
5.9 µg a serve, mostly from fresh flat-leaf parsley (32%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B61%
0 mg a serve. Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D0%
0.1 µg a serve, mostly from mayonnaise (53%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Food Wishes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.