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Recipe for Green Goddess sauce

Makes about 2 cups

Chef Ryan Burnham of Goldener Hirsch Inn calls this sauce “very versatile.” Serve it with fish, chicken, grilled meats, or on salad greens and vegetables.

1cup creme fraiche
Salt and pepper, to taste
cup mayonnaise
4oil-packed anchovy
fillets, rinsed well
2cloves garlic, chopped
½cup packed fresh tarragon leaves
¼cup packed fresh basil leaves
¼cup packed fresh parsley leaves
1scallion, chopped
Grated rind of 1 lemon
2tablespoons lemon juice (optional)

1. In a blender, combine the creme fraiche, a pinch of pepper, mayonnaise, anchovies, garlic, tarragon, basil, parsley, scallion, and lemon rind. Puree until smooth. Transfer to a bowl.

2. Taste for seasoning and add salt, if you like, or the lemon juice.

 Adapted from Goldener Hirsch Inn