15-Minute Herb-Infused Green Goddess Dressing
A vibrant, herb-forward emulsified dressing combining fresh parsley, cilantro, basil, tarragon, and chervil with creamy avocado and egg yolk. Bright acidity from lemon and white wine vinegar balances rich olive oil. Serve over salads, grilled vegetables, or roasted chicken for a restaurant-quality finish. This version builds a traditional mayonnaise base before folding in herbs, ensuring stable emulsification and silky texture that distinguishes it from simpler blended versions.
Ingredients
- 1 small shallot, sliced
- 1 garlic clove, sliced
- 2 teaspoon white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup parsley leaves, loosely packed, divided
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- ½ cup light olive oilneutral oil (grapeseed/sunflower)1:1
higher smoke point, less fruity flavor
- 1 large egg yolk1 tablespoon Dijon mustard1:1veganeggs-free
adds binding without animal products, slightly tangier
Full guide → - 1 tablespoon water
- ½ avocadogreek yogurt1/2 cup:1/3 cupdairylighteradds dairy
creamier texture, more tang, less richness
Full guide → - 3 tablespoon tarragon, finely choppeddill+chives3 tbsp + 1 tbsp:2 tbsp + 2 tbsp
grassier, oniony profile instead of licorice notes
Full guide → - 1 tablespoon chervil, finely choppeddill+chives3 tbsp + 1 tbsp:2 tbsp + 2 tbsp
grassier, oniony profile instead of licorice notes
- kosher salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Combine shallot, garlic, vinegar, and lemon juice in a bowl; let sit 10 minutes to soften shallot and marry flavors.
- 2
Puree parsley, cilantro, and basil in blender on medium speed until broken down.
- 3
Slowly add olive oil while blending, scraping sides as needed, until smooth bright green puree forms.
- 4
Add shallot mixture to herb puree and blend until completely smooth.
- 5
Whisk egg yolk in large bowl until pale.
- 6
Add herb oil drop by drop while whisking constantly until emulsion begins and mixture thickens into mayonnaise consistency.
- 7
Continue whisking while adding remaining oil in thin stream until fully incorporated.
- 8
Stir in water to reach desired consistency.
- 9
Mash avocado into dressing with fork or whisk.
- 10
Whisk in tarragon and chervil.
- 11
Season with salt and pepper to taste.
Tips
Add herb oil drop by drop at first to establish stable emulsion; rushing this step risks breaking the sauce and creating a separated, grainy texture.
Use room-temperature egg yolk for best emulsification. If dressing breaks, whisk new yolk in clean bowl and slowly add broken dressing to rebuild.
Chop tarragon and chervil just before adding to preserve their delicate, anise-forward aromatics that define green goddess character.
Good to Know
Refrigerate in airtight container up to 3 days. Separation may occur; whisk vigorously before serving. Avocado darkening is normal; cover surface with plastic wrap to minimize oxidation.
Prepare herb puree and shallot mixture up to 1 day ahead. Complete emulsification and add avocado no more than 4 hours before serving to prevent browning.
Serve at room temperature or chilled over salads, roasted vegetables, grilled fish or chicken, or alongside crudites. Thin with additional water or lemon juice if consistency thickens upon refrigeration.
Common Mistakes
Add oil too quickly to avoid breaking emulsion and creating grainy, separated sauce.
Use room-temperature ingredients to avoid emulsion instability.
Mash avocado gently to avoid bitter flavors from over-working.
Add fresh herbs at the end to preserve their bright, volatile aromatics.
Substitutions
Dairy-Free Swaps
creamier texture, more tang, less richness
Full guide →Vegan Options
adds binding without animal products, slightly tangier
Full guide →General Alternatives
higher smoke point, less fruity flavor
grassier, oniony profile instead of licorice notes
FAQ
Can I make this without egg yolk?
Yes. Replace egg yolk with 1 tablespoon Dijon mustard for binding. The dressing will be slightly thinner and more tangy. Alternatively, use 2-3 tablespoons Greek yogurt for creaminess, though the emulsification technique changes slightly.
What if my dressing breaks and looks separated?
Whisk a fresh room-temperature egg yolk in a clean bowl, then slowly add the broken dressing while whisking constantly. This rebuilds the emulsion. If still problematic, start over with a fresh yolk and add the broken batch very gradually.
How long can I keep this and can I freeze it?
Refrigerate up to 3 days in airtight container. Freezing is not recommended due to the egg yolk and avocado, which separate and deteriorate upon thawing. Best used fresh within 24 hours for optimal herb flavor and color.