Honey Goddess

Honey Goddess

YIELD: Makes 4 cups (32 fl. oz.)


2 - ripe avocados

4 - organic egg yolks (1/4 cup pasteurized egg yolk)

1/2 cup - fresh lemon juice

1/4 cup - parsley, chopped

1/4 cup - fresh tarragon, chopped

1 small - shallot, minced (optional)

1 T - minced fresh garlic

6 - 8 - anchovy fillets

3/4 cup - olive oil

3 T - honey

1 cup - sour cream

1/2 tsp. - black pepper

1/2 tsp. - salt


In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, garlic, and anchovies and then process for 1 minute until well combined. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy. Turn the machine off and scrape down the sides. Add the honey, sour cream, pepper, and salt, and then process for 30 seconds more.

Cover, label, and date. Store refrigerated for up to 5 days.


This old-school classic dressing gets a delicious sweet honey twist. Perfect with salads, grilled shrimp, drizzled on fish or chicken, or grilled veggies.

Chef’s Notes:

  • You can also make this recipe without anchovies; just bump the salt up a bit.
  • Switch up this dressing and try with fresh basil instead of tarragon.
  • You can also make this dressing with a stick blender.

This recipe was created by Chef Kathy Casey for the National Honey Board.