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Green Goddess Dressing

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”.

Green Goddess Dressing
Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.
Prep time: 
Total time: 
Ingredients
  • 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
Instructions
  1. 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.
  2. Taste and season with additional salt and pepper as needed.
  3. Refrigerate in a container with a tight fitting lid for up to 1 week.
Notes
Vary the proportions of the herbs to suit your taste.
If you want, add some ripe avocado to the mix.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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