Green Goddess Dressing

 Oh this is pitch green perfect, loaded with fresh herbs, avocado and homemade aoili mayonnaise. You can use already prepared mayo or even plain Greek yoghurt if you like, but I don't have a recipe for a yoghurt variation.  Use as a dip or over salad with shrimp, chicken or eggs!  It's so good, it's so fresh, it's so green!  

Here's a picture of the homemade aioli!  

For the homemade Aioli:  You've got to be patient for this recipe.  You can practice presence too.  It is however, super easy!  All you need is a stand mixer (unless you are good to whisk for 1/2 an hour), 2 egg yolks and 3/4 cup olive oil.  You can use any oil you like, but for this recipe I'm using olive oil, hence it's called aioli.

Put two egg yolks into metal mixer bowl and mix on medium for a minute.  Then steadily and very slowly add a drop of olive oil to begin with.  I poured the olive oil into a measuring cup, then with a tablespoon, scooped some out and with the mixer on, dripped a little in at a time over a period I think of 25 minutes - so bring a book!  If you add too much at once your aioli won't thicken.  So give it a whirl. Whisk at medium speed and simply dip (your spoon into the oil) and drip (just a little at a time).  It's worth it and so delicious!

Green Goddess Dressing

1 tbsp. anchovy paste, 2 ripe medium avocados, halved and pitted, 1 garlic clove, sliced, 4 tsp. red wine vinegar, 2 tbsp. lemon juice, 2 tbsp. finely chopped parsley, 2 tbsp. finely chopped cilantro, 1 tbsp. finely chopped chives, 1 tbsp. finely chopped dill, 1 tsp. finely chopped tarragon, 1 tsp. salt, 1/4 cup homemade aioli or Hellman's mayo.

In a blender mix all of the above adding the liquid ingredients and aioli first so it blends well.  Once it's all blended, taste to see if you'd like to add more salt or lemon juice, say another 2 tbsp. As well, anchovies act as an umami, so if you want to add a little more of that too starting with a tsp.

Put into a container and pop into the refrigerator.  The flavors will develop over time, but it is good to serve right away too.  You can keep in the refrigerator for a few days.