GREEN GODDESS SAUCE

By BobD

Ingredients

• YIELD 1 CUP
• tangy sauce pairs beautifully with rich southern-fried sweetbreads. as a salad dressing or as a dip for crudite.
• 1/2 cup mayonnaise
• 1/3 cup well-shaken buttermilk
• 2 tablespoons white-wine vinegar
• 1/4 cup coarsely chopped flat-leaf parsley
• 2 scallions, white and pale green parts chopped and greens finely chopped (reserve separately)
• 1 teaspoon anchovy paste
• 2 tablespoons finely chopped tarragon

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Pulse mayonnaise, buttermilk, vinegar, parsley, white and pale green parts of scallion, anchovy paste, and 1/4 tsp each of salt and pepper in a food processor until parsley and scallion are finely chopped.

Transfer to a bowl and stir in scallion greens and tarragon.

Chill until ready to use.

COOKS NOTE:
Sauce can be chilled up to 1 day.