Green Goddess Dressing (1923)
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 C Mayonnaise
- 1 C Sour Cream
- 2 Tbsp Tarragon Vinegar Or White Wine Vinegar
- 2 Tbsp Fresh Tarragon Finely Chopped (or 1 Tsp Dried Tarragon)
- 2 Tbsp Fresh Parsley Finely Chopped
- 2 Tbsp Fresh Chives Finely Chopped
- 3 Tbsp Scallions (Green Onions) Minced
- 2 Anchovy Fillets Minced
- 1 Tbsp Lemon Juice
- Salt and Pepper to Taste
Instructions
- (Optional) step: mix the herbs in with the vinegar and lemon juice and let them sit for 30 minutes beforehand – especially if you don't have tarragon vinegar and/or are using dried tarragon.2 Tbsp Tarragon Vinegar, 2 Tbsp Fresh Tarragon, 2 Tbsp Fresh Parsley, 2 Tbsp Fresh Chives, 3 Tbsp Scallions (Green Onions), 1 Tbsp Lemon Juice
- Mix all of the ingredients together in a sealable container. For salt, start with 1/4 tsp, and for pepper, start with 1/8 tsp. You can taste again for salt and pepper before serving.1 C Mayonnaise, 1 C Sour Cream, 2 Anchovy Fillets, Salt and Pepper to Taste
- Chill the dressing at least one hour before serving (the more time, the merrier). Taste again for salt and pepper. Note: this dressing is not the vivid green you see in the bottled stuff. They use food dye. Feel free to add a drop or two of green food coloring if you really want a green dressing. Your secret is safe with me.
Green Goddess Dressing: Fresh, Bright, and Packed with Flavor
Green Goddess Dressing isn’t nearly as common as ranch, but it deserves a spot in your kitchen. It has a creamy, tangy flavor that’s both herbaceous and bright. Think of it as a zestier cousin to ranch, with a lighter, more delicate touch. The fresh herbs and tarragon vinegar give it a lovely green tint, but don’t expect a deep, leafy green color. It’s actually quite pale, with just a hint of green. If you’re after that vibrant green hue, I won’t tattle if you secretly add a drop of green food coloring!
This is where I first discovered tarragon vinegar, which adds a unique, slightly anise-like kick. It’s a wonderful twist that sets this dressing apart. The blend of fresh parsley, tarragon, chives, and lemon creates a bright, fresh taste that pairs well with salads, crudités, or even grilled chicken. The flavors are balanced and creamy, but not overwhelming, making it a great alternative if you want to switch up your dressing game from the usual ranch.
A Dressing With History
Green Goddess Dressing has a fascinating history. It dates back to the 1920s, created by chef Philip Roemer at San Francisco’s Palace Hotel. He developed the recipe to honor actor George Arliss, who was starring in the play The Green Goddess. Its flavor profile reflects a different time, when rich, creamy dressings made with mayonnaise and fresh herbs ruled the salad scene. The tarragon vinegar gives it a sophisticated, old-world touch that sets it apart from more common dressings.
Pair It With My Garden Fresh Ranch Dressing
If you enjoyed making this dressing, I recommend trying another fresh, herb-filled favorite—my Garden Fresh Ranch Dressing recipe. It has a different flavor profile but the same bright freshness. Both are perfect for salads, veggie dips, or even as sandwich spreads.
Whether you’re making Green Goddess to honor its retro roots or just to try something new, it’s a versatile dressing that can elevate any dish. Try it and see why it’s been a favorite for over a century!
Some content generated with the help of ChatGPT | OpenAI: https://www.openai.com/