A mayonnaise-based sauce with delicious fresh herbs for flavour, Green Goddess Sauce is served with fish or shellfish salads. It will keep for a week in the refrigerator.
2 egg yolks, at room temperature
½ teaspoon salt
½ teaspoon dry mustard
4 teaspoon white pepper
8 fl. oz. olive oil, at room temperature
1 tablespoon white wine vinegar or lemon juice
3 anchovy fillets, drained and finely chopped
3 small spring onions , finely chopped
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 tablespoon tarragon vinegar
½ teaspoon black pepper
5 fl. oz. sour cream
Place the egg yolks, ½ teaspoon of the salt, the mustard and the white pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle. After the mayonnaise has thickened, the oil may be added a little more rapidly.
Beat in a few drops of lemon juice or white wine vinegar from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining lemon juice or white wine vinegar. Taste for seasoning and add more salt, mustard and vinegar if desired.
Stir in the anchovies, spring onions , parsley, tarragon, tarragon vinegar and black pepper. Fold in the sour cream. Chill the sauce in the refrigerator until it is required.