Servings: About 500 ml / 2 cups

Green Goddess Base: subheading: Green Goddess Base:
2 Tbs tarragon vinegar – Alternatively, add 1 tsp dry tarragon to 2 Tbs of vinegar and let it soak for at least 5 minutes before use. 2 Tbs tarragon vinegar - Alternatively, add 1 tsp dry tarragon to 2 Tbs of vinegar and let it soak for at least 5 minutes before use.
15 gr of coarsely chopped garlic. This is equivalent to about 5 tsp or 1/3 of a large bulb of garlic. Adjust to match your taste. 15 gr of coarsely chopped garlic. This is equivalent to about 5 tsp or ⅓ of a large bulb of garlic. Adjust to match your taste.
20 gr of coarsely chopped parsley. This is about ¼ cup of fresh parsley, tightly packed. You want mostly leaves, not stems 20 gr of coarsely chopped parsley. This is about ¼ cup of fresh parsley, tightly packed. You want mostly leaves, not stems
20 gr of coarsely chopped green onion. This is roughly two green onions. 20 gr of coarsely chopped green onion. This is roughly two green onions.
1 Tbs lemon juice - The juice of about ½ of a lemon. 1 Tbs lemon juice - The juice of about ½ of a lemon.
12 gr anchovy paste - this is about 3 fillets, minced - We've not tried it, but some folks recommend using ¼ tsp of capers instead. 12 gr anchovy paste - this is about 3 fillets, minced - We've not tried it, but some folks recommend using ¼ tsp of capers instead.
½ tsp salt ½ tsp salt
½ tsp black pepper, freshly ground or to taste ½ tsp black pepper, freshly ground or to taste
 
Green Goddess bulk ingredients: subheading: Green Goddess bulk ingredients:
½ cup mayonnaise ½ cup mayonnaise
½ cup sour cream ½ cup sour cream
½ cup yogourt ½ cup yogourt

For the base: subheading: For the base:
Put all of the Green Goddess Base ingredients in a small food processor, and blend until smooth.
Or mince garlic, green onions, anchovies or capers, and parsley.
Stir into the minced ingredients the vinegar, lemon juice, and anchovy paste (if using)
Either set the base aside for later, or use immediately.
To make the dressing: subheading: To make the dressing:
Mix the three bulk ingredients in a bowl with the base, and stir until everything is smoothly incorporated.
For best results allow the flavors to marry for at least 1 hour before use.

You can freeze the "base" in portions. We froze it in ¼ batch servings. It needs 2 tablespoons of each bulk ingredient added to each ¼ portion of base to turn it into dressing.  You can freeze the "base" in portions. We froze it in ¼ batch servings. It needs 2 tablespoons of each bulk ingredient added to each ¼ portion of base to turn it into dressing.
The thawed "base" can also be used to make a dip. Add some sour cream and / or yogourt to the defrosted base. Taste to see how much of each you want to add.  The thawed "base" can also be used to make a dip. Add some sour cream and / or yogourt to the defrosted base. Taste to see how much of each you want to add.
This dressing gets stronger and thicker when stored in the refrigerator. We usually add a bit of EVOO (extra virgin olive oil) to thin it, when it gets too thick. If it gets too potent, try adding a little of one or more of the bulk ingredients.  This dressing gets stronger and thicker when stored in the refrigerator. We usually add a bit of EVOO (extra virgin olive oil) to thin it, when it gets too thick. If it gets too potent, try adding a little of one or more of the bulk ingredients.