Recipe from our "Maison Orphée's Pantry" collection in collaboration with Esther Samson
Preparation time: 5 minutes
Yield 4 to 6 servings
A cold sauce as attractive as it is flavourful, the Green Goddess was partly inspired by the cuisine at the court of King Louis XIII. The look of this sauce, as we know it today, goes back a hundred years, in 1923, in the United States.
We think this recipe has really stood the test of time and is still going strong, especially as we approach the end of summer. Harvests are abundant at this time of year, an ideal time to prepare the Green Goddess and pair it with your tofu wraps, poultry, fish, or even fresh vegetables as a snack!
INGREDIENTS
- A bunch of fresh parsley, finely chopped
- A bunch of fresh cilantro
- A bunch of fresh dill
- 30 ml (2 tbsp.) Maison Orphée's Mayonnaise
- 30 ml (2 tbsp.) Greek yogurt
- 1 clove garlic, finely chopped
- Juice of half a lemon
- 30 ml (2 tbsp.) Maison Orphée's Organic Unrefined Sunflower Oil
PREPARATION
- In a blender or food processor, combine the parsley, the cilantro, the dill, the mayonnaise, the Greek yogurt, the lemon juice, the garlic and the organic virgin sunflower oil. Mix well, season with salt and pepper.
Photo credits Le Refuge