I am cooking in the kitchen today with chef and cook book author Erin Coppey. She is sharing how to make her favorite dressing from childhood.

When I was a little girl Green Goddess Dressing was my favorite. I love the salty, herbacious tang. Little did I know that the saltiness came from the dreaded anchovy. My address to you is serve the dressing, just don’t mention the anchovies. No need to make people nervous with some pre-conceived phobia!

Green Goddess Dressing
Makes 1 3/4 cups

Ingredients
1 cup basic Mayonnaise (homemade, or organic, from store)
2 tbsp anchovy paste or finely mince anchovies
3 tbsp minced chives or scallions
2 tbsp minced parsley
1/2 tsp garlic puree or a pinch of garlic powder
1 tbsp freshly squeezed lemon juice
3 tbsp white wine vinegar
1/2 cup heavy cream
sea salt or kosher salt to taste
freshly ground black pepper to taste

Directions
Put all the ingredients in a medium sized mixing bowl or blender. Whisk vigorously until smooth and fully blended, or process in the blender for 20 to 30 seconds. Refrigerate for at least 30 minutes prior to serving to enhance the flavor.

Erin Coopey is the Glorified Home Chef and author of the highly acclaimed cook book, The Kitchen Pantry Cookbook.Nominated for a Julia Child Best First Cookbook Award!