Green Goddess Sauce Recipe

    
Chef Mario Limaduran
Chef Mario Limaduran

There are several 'Goddess' dressing variations out there on the market. The downside to buying a bottled Green Goddess is that by the time it touches your plate, the green is more a dull brown than the bright green color you get from making your own sauce at home. Keep your flavors and colors fresh with this simple, healthy at home version. 

How to Make Green Goddess Sauce

This oil based sauce can be made in two ways from a 'freshness' standpoint - you can make your base, meaning you can make your own mayo from scratch, or you can use a store-bought mayo to create your green goddess. Go with the latter to save time. 

You can also choose to use spinach or arugula. If you choose arugula, remove stems from the leaves, as the stems of arugula are incredibly fibrous and they will cause the sauce to break or not emulsify correctly.

Ingredients:

Kitchen Needs:

  • Food Processor 
  • Spatula
  • Storage Container

Green-Goddess-Sauce-Recipe1

Step One: Measure and Add Ingredients to Blender

In a blender, add all the ingredients except for the lemon juice and the oil.

Blend starting slow and increasing to medium speed, scraping down the sides as needed and pressing down to help the blending process.

Begin adding oil slowly to emulsify sauce, stopping if blender is not blending ingredients, again, scraping down all sides as needed. Continue the process until all oil is fully emulsified.

Culinary tip: If you want to make your herbs super bright green, grab a metal bowl and fill with ice and water. Submerge the leaves for 3-5 minutes.

The ice water will 'shock' and brighten the chlorophyll  naturally. This will make your pesto sauce bright in color.

Step Two: Taste, add Lemon Juice and Season

Once all greens are fully blended, add the lemon juice, a pinch of salt and pepper. Blend once real quick, and taste for seasoning. Adjust if needed.

Transfer into jar or Tupperware and store in fridge.

How to Use It

I also had this sauce not long ago at a restaurant in New Zealand, and saw how unique the combination of the sauce was with beef and eggs. It's my new favorite way to enjoy it!

You can also use it at the bottom of your dishes for a nice lemon-herb punch. Add it to steak, as a dressing to your salads with chicken, spread it into sandwiches. You can also season your veggies

How to Store It

Store this dressing in a jar or air-tight container in the refrigerator for up to two weeks. Always use a clean utensil to scoop and season your food. Since this sauce is made with fresh green herbs, the chlorophyll will begin to become dull due to oxidation, turning the sauce a dull brown over time. If this happens to the top, simply skim and discard the oxidized portion. Think about making this sauce every two weeks for optimal freshness.

Want to get more out of your weekly meal prep efforts? Stick to your calorie goals and maximize results with this free meal prep toolkit for weight loss. An RD-written guide complete with macro meal planner, food lists, and expert advice to help you lose weight quickly.

Get My Toolkit

Want more tasty sauce recipes like this one? Check out our full collection of 15 healthy fat keto sauces for more flavor inspiration.

meal prep recipes, easy recipes, weight loss recipes, vegan recipes, paleo, keto, sauce recipe, easy meal prep, weekly meal prep, salsa, paleo sauce, keto sauce, healthy fat, high fat, green goddess
Sauce, side
American
diabeticdiet, lowcarbdiet, lowcaloriediet, vegeteriandiet, glutenfreediet, lactosefreediet
Green-Goddess-Sauce-Recipe

Green Goddess Sauce Recipe

Cook time: 5 min
Prep time: 15 min
Yield: 34
Print Recipe

Description

This sauce's functionality allows you to use it in many applications, from a dressing to an actual sauce, to a spread. Make this recipe once and have it as part of your staple pantry goods.

Ingredients

  • 1 cup parsley
  • 1 cup arugula or spinach
  • 2 tablespoons tarragon
  • 3 tablespoons chives
  • 2 each garlic, fresh, small
  • 1 anchovy fillet, canned, in olive oil
  • 2 teaspoon nutritional yeast
  • ⅛ cup lemon jucie
  • 2 teaspoon Champagne vinegar or Sherry vinegar
  • 1 cup grapeseed oil
  • ½ cup mayo, homemade (see recipe)
  • Pinch ground black pepper and Kosher salt

Instructions

  1. In a blender combine all ingredients except for the mayo and the lemon juice. The lemon juice will make the chlorophyll brown if combined in the beginning.
  2. Once all ingredients are blended, add mayo and blend again. As the mayo gets combined, add the lemon juice.
  3. Taste for seasoning and transfer to an airtight container.

Notes

  • This Green Goddess version includes nutritional yeast to increase umami notes. Exclude if desired or if you want to make the recipe vegan, simply exclude the anchovy and maintain the nutritional yeast. As well, only add the lemon juice when indicated (at the end) to preserve the bright green color of the herbs.

Nutrition facts

serves 34 - 1 Tbsp
Calories Per Serving: 70
% Daily Value
Total Fat 7g
0% Cholesterol 0mg
2% Sodium 35mg
0% Total Carbohydrate 1g
Sugars 0g
0% Protein 0g
Vitamin A
Vitamin C

Related Posts

June 02 2020
June 01 2020
May 30 2020