The Palace Hotel’s Green Goddess Dressing
from Helen Evans Brown’s West Coast Cook Book
Makes about 3 1/4 cups-can easily be cut in half or thirds
8-10 filets of anchovies (I only used 3)
1 green onion, chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh tarragon
3 cups mayonnaise (I used half mayonnaise and half buttermilk so that it would be thinner)
1/4 cup tarragon vinegar
1/4 cup chopped fresh chives
2 cloves GARLIC
She instructs the reader to mince the anchovies with the green onion and then combine all of the ingredients in a bowl that has been rubbed with garlic.
from Helen Evans Brown’s West Coast Cook Book
Makes about 3 1/4 cups-can easily be cut in half or thirds
8-10 filets of anchovies (I only used 3)
1 green onion, chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh tarragon
3 cups mayonnaise (I used half mayonnaise and half buttermilk so that it would be thinner)
1/4 cup tarragon vinegar
1/4 cup chopped fresh chives
2 cloves GARLIC
She instructs the reader to mince the anchovies with the green onion and then combine all of the ingredients in a bowl that has been rubbed with garlic.
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