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An aerial image of a bowl of Green Goddess dressing on a dark green backdrop. The dressing is surrounded by extra bowls of ingredients and a large salad topped with radishes and peas.

Low FODMAP Green Goddess dressing

*Recipe uses Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 15 minutes
Cook Time 0 minutes
Course Condiment, Salad Dressing
Cuisine Food Intolerance Friendly
Servings 1 1/2 cups

Ingredients
  

  • 1 batch Low FODMAP aioli (approximately 250g) (recipe linked in notes below)
  • 1 small bunch flat leaf parsley (50g) woody stems removed
  • 1 small bunch tarragon (25g) (see notes for substitutes) woody stems removed
  • 10-25g chives, to your tastes (you can add more, if you like)
  • 3 small anchovy fillets (optional)
  • 20ml (1 tablespoon)* lemon juice, to your tastes
  • Seasoning, to your tastes
  • 1/4 teaspoon maple syrup (optional, if you feel the flavours need balancing out)

Instructions
 

  • Blend all of the ingredients in a small blender (I use a mini KitchenAid blender). Taste and adjust the Green Goddess dressing according to your preferences.
  • Ideally, make this the night before you need it as it gives the flavours time to meld and the herbs time to soften. This also gives the dressing time to thicken after blending. Store in the fridge in an airtight container and use within 3-4 days.
  • The dressing will thicken considerably in the fridge. Add a splash of water to loosen to your ideal consistency if necessary.

Notes

  • See the link to the low FODMAP aioli (with roasted pickled garlic) here.
  • If you want to read more about making your own pickled garlic, see my recipe here.
  • If you want to read more about making roasted pickled garlic, see my recipe here.
  • All bunches of herbs are vastly different in size. I have added gram measurements to give a rough indication of what I used, but feel free to go by taste and by the sizes of your bunches of herbs. 
  • If you can't find tarragon, use another herb of choice. In fact, the dressing is amenable to all sorts of changes, so feel free to use soft herbs you enjoy. 
  • Because this dressing uses raw egg and pickled garlic, it needs to be kept in the fridge at all times. Don't leave it out in the sun all day at a picnic.
  • Eggs in Australia are not washed and are therefore generally safe to consume raw. Eggs elsewhere (like the US) are washed, which leaves them vulnerable to salmonella. If you are based somewhere where eggs are washed, use pasteurised eggs. 
  • To make a vegan version, use an equal amount (around 250g) of vegan mayonnaise and add the pickled garlic to the blender as you make the Green Goddess. 
Keyword Low FODMAP dressing, Low FODMAP Green Goddess, Low FODMAP sauce
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