• Green Goddess dressing (Brett Stevens)Source: Brett Stevens

This is a variation of the French sauce verte that is popular in the US. For more savoury punch, you can also add 2 anchovies.




Skill level

Average: 3.3 (4 votes)


  • 300 g (1 cup) mayonnaise
  • 1 garlic clove, crushed
  • 3 spring onions, roughly chopped
  • 2 tbsp chopped mint leaves
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped tarragon leaves
  • 60 ml (¼ cup) white wine vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Will keep refrigerated for up to 1 week.

Makes 1½ cups

Process 150 g mayonnaise, garlic, onions, mint, parsley and tarragon in a food processor until smooth.

Add the remaining 150 g mayonnaise and the vinegar, and process until combined. Season with salt and pepper. Drizzle over green salads.


Photography by Brett Stevens.