Essentials: Green Goddess Dressing Recipe

• 1 extra-large egg yolk
• 1 cup grapeseed oil
• 1 cup flat-leaf parsley leaves
• 1 cup packed watercress, cleaned, tough stems removed
• 2 tablespoons tarragon leaves
• 3 tablespoons minced chives
• 1 clove garlic, chopped
• 2 salt-packed anchovies, rinsed, bones removed (I use oil-packed)
• Juice of 1 lemon
• 1 tablespoon plus 1 teaspoon champagne vinegar
• Kosher salt and freshly ground black pepper

1. Put the egg yolk in a bowl (preferably stainless steel, but I use glass). Slowly pour 1/4 cup oil into the bowl, drop by drop, whisking all the time. Continue this way as the mixture thickens. Once the mayonnaise has emulsified, whisk in another 1/4 cup oil in a slow, steady stream.
2. Puree the parsley, watercress, tarragon, and chives in a blender with the garlic, anchovies, lemon juice, and remaining 1/2 cup oil.
3. Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise. If the dressing seems too thick, thin it with a little water. Taste for balance and seasoning.

egg yolk, grapeseed oil, flatleaf parsley, tarragon, chives, clove garlic, salt, lemon, champagne vinegar, kosher salt

Taken from www.seriouseats.com/recipes/2008/08/essentials-green-goddess-dressing-recipe.html (may not work)