«

»

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.
Nutrition Information
Serving size: 6 Calories: 302 Fat: 32g Saturated fat: 7g Unsaturated fat: 24g Carbohydrates: 3g Sugar: 1g Sodium: 452mg Fiber: 1g Protein: 2g Cholesterol: 26mg
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Around The Web
 
loading...
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR