Basil Green Goddess Salad Dressing at Jack Caufield blog

Basil Green Goddess Salad Dressing. In a blender or mini food processor blend everything, except the sour cream, until very smooth. (if not using immediately, refrigerate the dressing until ready to serve.) Directions place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Place the mayonnaise, sour cream, basil, green onions, lemon juice, garlic, and anchovy together in the blender and blend until smooth and creamy. It's creamy, fresh, completely delicious—and a great way to use up your leafy herbs! Taste and season with sea salt and freshly cracked pepper, to taste. Remove from hot water and crack. Place uncracked egg in a small bowl of hot water (like as hot as your kitchen sink will get) for 3 minutes. Seal with a lid and set aside in the refrigerator to allow flavors to mingle until ready to use.

(if not using immediately, refrigerate the dressing until ready to serve.) Seal with a lid and set aside in the refrigerator to allow flavors to mingle until ready to use. Place uncracked egg in a small bowl of hot water (like as hot as your kitchen sink will get) for 3 minutes. Place the mayonnaise, sour cream, basil, green onions, lemon juice, garlic, and anchovy together in the blender and blend until smooth and creamy. Remove from hot water and crack. In a blender or mini food processor blend everything, except the sour cream, until very smooth. Taste and season with sea salt and freshly cracked pepper, to taste. Add the sour cream and process just until blended. It's creamy, fresh, completely delicious—and a great way to use up your leafy herbs! Directions place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.

Basil Green Goddess Dressing Nerds with Knives

Basil Green Goddess Salad Dressing Add the sour cream and process just until blended. Taste and season with sea salt and freshly cracked pepper, to taste. Seal with a lid and set aside in the refrigerator to allow flavors to mingle until ready to use. Place the mayonnaise, sour cream, basil, green onions, lemon juice, garlic, and anchovy together in the blender and blend until smooth and creamy. In a blender or mini food processor blend everything, except the sour cream, until very smooth. Directions place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. It's creamy, fresh, completely delicious—and a great way to use up your leafy herbs! (if not using immediately, refrigerate the dressing until ready to serve.) Add the sour cream and process just until blended. Place uncracked egg in a small bowl of hot water (like as hot as your kitchen sink will get) for 3 minutes. Remove from hot water and crack.

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