Green goddess sauce

This zesty dipping sauce goes all sorts of things, fritters, seafood, bbq meats, salads.  We are serving it with our Quinoa fritters.

Season:  All year

Type:  Dips & Starters

Difficulty:  Easy

Makes:  1 cup

Fresh from the garden:  parsley, mint, chives, spring onions

Recipe source: Adapted from Bill Granger’s Easy

Equipment

  • scales
  • mezzaluna and chopping board
  • chopping boards and non-slip mats
  • knives – 1 small, 1 medium
  • juicer
  • stick blender
  • medium bowl
Ingredients

  • 125 g mayonnaise
  • 140 g thick Greek-style yoghurt
  • 2 handfuls parsley
  • 2 handfuls  mint
  • 1 bunch chives
  • 4 spring onions
  • 1 lime
  • sea salt

What to do

  • Set out your equipment and ingredients.
  • Measure out the mayonnaise and yoghurt into the medium bowl.
  • Finely chop the parsley and mint with the mezzaluna and put in the medium bowl.
  • Finely chop the chives and add to the medium bowl.
  • Finely slice the spring onions and add to the medium bowl.
  • Juice the lime and add the juice to the medium bowl.
  • Use the stick blender to blend all the ingredients.
  • Season with salt, then place in the refrigerator until required.

Interesting techniques used in this recipe are:

  • Blending with a stick blender
  • Using a mezzaluna
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