Green Goddess Dressing

August 3, 2021

Green Goddess Dressing - kvalifood.com

Green goddess dressing was created at San Francisco’s Palace Hotel in the 1920s by chef Philip Roemer, named after a play starring George Arliss. The original used mayonnaise, sour cream, tarragon, parsley, chives, and anchovy. Everything goes into a blender and comes out as a bright green, creamy dressing. Use it pourable on salads or let it thicken in the fridge for a dip.

Ingredients

Makes ca. 360 ml

150 ml mayonnaise
150 ml sour cream
20 g fresh flat-leaf parsley leaves (~1 cup loosely packed)
8 g fresh tarragon leaves (~1/4 cup loosely packed)
10 g fresh chives (~1/4 cup), roughly chopped
8 g fresh basil leaves (~1/2 cup loosely packed), optional
2 tbsp fresh lemon juice
1 tsp anchovy paste (or 2 oil-packed anchovy fillets)
1 small garlic clove (~3 g), roughly chopped
1/4 tsp fine salt
1/4 tsp freshly ground black pepper

Directions

Add the mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, anchovy paste, garlic, salt, and pepper to a blender or food processor. Add the basil too if using.
Blend until smooth and uniformly green, about 30-45 seconds. Scrape down the sides if needed and blend again briefly.
Taste and adjust salt, pepper, or lemon juice as needed.
Use immediately as a pourable dressing, or refrigerate for 1-2 hours for a thicker dip consistency.

Notes

For a lighter version, replace the sour cream with whole-milk Greek yogurt.
The traditional herb trio is parsley, tarragon, and chives. Adding basil makes the flavor more rounded and modern.
Anchovy paste adds savory depth without fishiness. If you want to skip it, use 1 tsp Dijon mustard instead.
A blender gives the smoothest, most vibrant green result. A food processor works but produces a slightly chunkier texture.
The dressing thickens when chilled. To thin it back out, stir in a splash of water or let it sit at room temperature for 30 minutes.
Keeps refrigerated in an airtight container for up to 5 days.