The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce) which was traditionally served with “Green Eel”.
- 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
- 1 medium garlic clove, smashed and peeled
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup loosely packed fresh Italian parsley leaves
- ¼ cup loosely packed fresh tarragon leaves
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt, plus more as needed
- freshly ground black pepper, to taste
- Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed.
- Taste and season with additional salt and pepper as needed.
- Refrigerate in a container with a tight fitting lid for up to 1 week.
If you want, add some ripe avocado to the mix.