Food & Cooking Recipes Ingredients Seafood Recipes Sorrel Green-Goddess Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 10 mins Total Time: 10 mins Yield: 3 cups While green goddess is traditionally made with chervil, chives, or tarragon, sorrel is an excellent stand-in. The verdant herb adds a distinctive tart, tangy flavor to the creamy dressing. Serve alongside Whole Coal-Roasted Vegetables or Grilled Whole Fish with Lemon and Thyme. Ingredients 3 anchovy fillets packed in oil ¾ cup mayonnaise ½ cup sour cream or creme fraiche ½ cup buttermilk Kosher salt and freshly ground pepper 2 ½ cups lightly packed sorrel leaves, finely chopped, plus whole leaves for serving (optional) Directions Combine anchovies, mayonnaise, sour cream, buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth. Transfer to a bowl; stir in chopped sorrel. Garnish with sorrel leaves to serve. Dressing can be refrigerated in an airtight container (without garnish) up to 3 days. Rate it Print