Green Goddess Dressing

Because I bought that bottle of tarragon vinegar for the Baja Chicken.

This dressing was created in California in the 70's and quickly became a hit.  It's just a bunch of herbs whizzed up in the blender with mayo.  I'm following a recipe from the Bible, with a nod to the one on the back of the vinegar label.  Some recipes I looked at included spinach or watercress, but I didn't feel like de-stemming a bunch of spinach, and watercress is very hard to find right now.  My arugula is still too small to use, but a handful of that would make a tangy change.  Basically, I'm stuck with another half a bunch of parsley now.

If you're still trying to figure out what to feed the one gluten-free vegetarian at Christmas dinner, I spooned this on spaghetti squash with quinoa, tomatoes, and walnuts.  The rest of the squash can be tossed with butter and leftover tarragon as a side for everyone else.  If that difficult person is vegan, you can sub a single-serve container of plain vegan yogurt for the mayo.  Just make sure it's also GF, or they'll bring it up next year.

1/2 C chopped parsley
1 Tb chopped fresh tarragon
2 Tb chopped onion
2 Tb chives or green onions
*1 clove garlic
1/2 tsp kosher salt
*1 Tb tarragon wine vinegar (or just wine vinegar)
*3/4 C mayonnaise
milk or buttermilk to thin

1.  Everybody in the blender or food processor, except the milk.  Pulse at first to get it started.  Run for about two seconds at a shot to desired consistency.  Over-mixing could break the mayo because of the vinegar.

2.  Check thickness with a spoon.  Pulse in milk a tablespoon at a time to desired consistency.  Chill until ready to use.

Makes about 1 cup

Difficulty rating  π