Mauer's Green Goddess Dressing
1 large garlic clove, peeled
½ ripe avocado, skin and pit removed
3 tablespoon white wine vinegar
3 oil-packed anchovies
Pinch of organic stevia
2 teaspoons fresh-squeezed lemon juice
¾ cups good-quality, extra-virgin olive oil (pour the oil from the sardine tin into the measuring cup and add olive oil to ¾-cup mark)
¼ cup reduced-fat sour cream (preferably REST/rGBH free)
1½ tablespoons dried parsley (or 3 tablespoons fresh)
1 tablespoon dried tarragon leaves, crumbled
1 tablespoon dried basil leaves, crumbled
1 small shallot, peeled and chopped
¾ teaspoon sea salt
½ teaspoon fresh ground black pepper
With the motor running on a food processor, drop garlic through the feed tube and process until minced. Remove the processor's cover and add avocado, vinegar, anchovies, lemon juice, stevia and process until pureed. Stop to scrape down the processor's sides once.
With the motor running, add the olive oil in a steady stream. Stop the processor, remove cover and add sour cream, parsley, tarragon, basil, shallot, salt and pepper. Process until combined, about 20 seconds. Taste and adjust seasoning. Carefully remove processor blades and pour dressing into a pint jar. Cover and refrigerate.
Makes about 2 cups.
Nutrition values per tablespoon: 53 calories (96.4 percent from fat), 5.6 g fat (0.8 g saturated fat), 0.5 g carbohydrates, 0.05 g sugars, 0.2 g fiber, 0.2 g protein, 1 mg cholesterol, 69 mg sodium.
LeanWizard Suggests: The fat in this dressing can be dramatically reduced by substituting ½ cup of slightly-thickened chicken broth for ½ cup of the olive oil reducing calories by 955 (30 per serving) and trimming the fat by 108 grams (3.4 grams per serving).