Low FODMAP Green Goddess Dressing Has A History
Well, the low FODMAPGreen Goddess Dressing version is brand spanking new (I have another version in my book, The Low-FODMAP Diet Step by Step) but the original one was created in the 1920s in San Francisco’s Palace Hotel in honor of a play, The Green Goddess, which was popular at the time.
The dressing has always featured a combo of fresh herbs and salty, tangy anchovies and our Low FODMAP Green Goddess Dressing is no exception.
Garlic? Yes, Garlic Flavor
The original dressing uses whole garlic cloves, which are off-limits fior us, but I have infused the dressing with garlic flavor using our Garlic-Infused Oil, made with vegetable oil.
An olive oil based garlic-infused oil would be too potent for this dressing and would overpower the fresh herbs.
Lactose-Free Dairy to The Rescue
You will note that our version also uses lactose-free dairy. Recipes claiming to be the original will use mayonnaise and then either sour cream, buttermilk or both.
As we do not have a low FODMAP version of buttermilk available to us, we make our own using lactose-free milk.
You CAN eat very similarly to the way you used to while on the low FODMAP, as long as you use an accurate guide, such as the recipe we create here and the Monash University Low FODMAP Diet Smartphone App.
Fresh is Best
Don’t even think about making this with dried herbs; fresh are a must.
Check out our Low FODMAP Green Goddess Chicken Salad, for a great use of this recipe.
And if you like chicken salad in general, check out our Low FODMAP Curried Chicken Salad.
Low FODMAP Green Goddess Dressing
Our version of this classic is low FODMAP, using lactose-free dairy. We give you Low FODMAP Green Goddess Dressing!
Low FODMAP Serving Information: Makes about 1 cup (240 ml); serving size ¼ cup (60 ml)
- ½ cup (120 ml) lactose-free whole milk
- 1 tablespoon plus 1 ½ teaspoons lemon juice
- ½ cup (113 g) mayonnaise
- ⅓ cup (17 g) roughly chopped fresh flat-leaf parsley
- ¼ cup (11 g) roughly chopped fresh chives
- 2 tablespoons roughly chopped fresh tarragon
- 2 tablespoons roughly chopped scallions, green parts only
- 2, oil-packed anchovy fillets, drained
- 1 teaspoon Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
- Kosher salt
- Freshly ground black pepper
Pour the milk and lemon juice in the blender carafe and let sit for 5 minutes, allowing it to thicken thickened.
Add the mayonnaise, parsley, chives, tarragon, scallions, anchovies and Garlic-Infused Oil and blend on high speed until very smooth and creamy.
Taste and season with salt and/or pepper as desired. The dressing is ready to use, or refrigerate in an airtight container for up to 3 days. Stir before using.
- If you want a thicker dressing, use ½ cup (120 g) of lactose-free sour cream in lieu of the milk and 1 ½ teaspoons of the lemon juice. You need the remaining 1 tablespoon of the lemon juice for tanginess.
If You Can Tolerate
- Fructans: If you have passed the fructan garlic challenge, consider adding 1 garlic clove to the blender. If you do add garlic, use the dressing right away.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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