With fresh herbs, a little garlic, and a bold splash of tarragon vinegar, this creamy Green Goddess Dressing is the kind of old-school recipe that can still pack plenty of punch.
I always enjoy a fresh green salad and, for me, one of the best things about salad is making my own salad dressings. Yes, bottled dressings are convenient. Yes, they’re fairly inexpensive. But making your own takes so little time, and the reward is huge.
I make dozens of different ones, and one of my favorites is this very old-fashioned Green Goddess Dressing.
Green Goddess was first created by the San Francisco Palace Hotel’s chef Philip Roemer in 1923 as a tribute to a hit play of the same name. It became so popular that in the early 1970s, Seven Seas (now owned by Kraft) began commercial production of it. Though production is limited, it’s still sold today.
When you think of classic Green Goddess Dressing, you probably think of a smooth, pale green mixture. If that’s what you’re looking for, all you have to do is whiz this up with a blender or food processor. I just like the look of the finely chopped herbs running through mine. Either way, it’s delicious!
Recipe Snapshot
Cuisine: American
Cooking Method: None
Total Time: 10 Minutes
Servings: 8
Primary Ingredient(s): Mayonnaise, sour cream, parsley, chives, anchovy paste, tarragon vinegar, dry mustard, garlic
Skill Level: Easy
What You’ll Like About This Recipe
- It’s full of flavor – Packed with fresh herbs, plus anchovy paste, and tangy vinegar.
- It’s fast and easy – It’s ready in under 10 minutes.
- It’s make-ahead friendly – It’s even better after a few hours in the fridge.
Ingredient Notes
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- Mayonnaise and Sour Cream – These two are the creamy base of the dressing. I prefer to use full-fat versions of both for this recipe. Duke’s is always my first choice for a store-bought mayonnaise (second only to homemade mayonnaise), and Daisy is my choice for sour cream.
- Fresh Parsley and Chives (or green onions) — I prefer flat-leaf Italian parsley for this recipe. Be sure to chop it finely so it blends well. Chives and green onions both work well. Chives are a bit milder and more delicate, while green onions have a bit more sharpness
- Anchovy Paste – Anchovy paste is what gives Green Goddess its signature savory flavor. If you’re worried about a fishy taste, don’t. It melts in and adds richness that doesn’t taste the least bit like fish. If you’re hesitant, start with a smaller amount and adjust to your taste.
- Tarragon Vinegar – It has a distinctive sharpness and herbal flavor. If you don’t have it, try white wine vinegar with a smidge of fresh or dried tarragon for a similar flavor.
- Worcestershire Sauce – Just a teaspoon adds a mellow balance that complements the anchovy and vinegar.
- Dry Mustard – A small pinch of dry mustard powder rounds out the tang. It’s subtle but helps tie the other flavors together.
- Fresh Garlic – Just one small clove, finely grated or minced, adds a nice punch of flavor. Too much can overwhelm the herbs, so keep it light.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Classic Green Goddess Dressing
- Start by prepping the herbs. Chop the fresh parsley very finely and mince the chives and garlic.
- Combine all ingredients in a medium bowl.
👉 PRO TIP: I like to grate the garlic directly into the bowl using a fine-toothed grater. You can mince it with a knife if you like, but the grating helps prevent little clumps of raw garlic in the finished dressing.
- Stir everything together until thoroughly mixed.
- Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.
👉 PRO TIP: This makes a very thick dressing. If you prefer a thinner dressing, try adding buttermilk about 2 tablespoons at a time until you reach the desired consistency.
- Cover and chill for at least 2 hours to allow the flavors to combine.
- Makes about 2 cups of dressing. Will keep in the refrigerator for about 5 days.
How to Store
- Store in a sealed container in the fridge for up to 5 days.
- Not appropriate for freezing.
More Dressing Recipes You’ll Like
- Buttermilk Ranch Dressing
- Pear Salad with Blue Cheese Dressing
- Lemon Vinaigrette
- Fresh Salad Greens with Classic Vinaigrette
- My Favorite Greek Salad with recipe for Greek Salad Dressing
- Spring Salad with Strawberries and Sweet Balsamic Dressing
- Winter Shrimp Salad with Citrus Dressing
Questions About Green Goddess Salad Dressing
Yes, you can, but it will change the flavor significantly. The anchovy paste adds a rich, savory depth. You could substitute with a bit of soy sauce or capers, but it won’t taste quite the same.
Try it as a dip for raw vegetables, a spread on sandwiches, or a drizzle over grilled chicken or seafood.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Green Goddess Dressing
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ⅓ cup finely chopped fresh parsley
- 3 tablespoons finely minced fresh chives or green onions
- 2 tablespoons anchovy paste
- 3 tablespoons tarragon vinegar
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon dry mustard
- ¼ teaspoon ground black pepper
- 1 clove garlic finely minced or grated
Instructions
- Combine all ingredients in a medium bowl. Stir until thoroughly mixed. Cover and chill for at least 2 hours to allow the flavors to combine.1 cup mayonnaise, ½ cup sour cream, ⅓ cup finely chopped fresh parsley, 3 tablespoons finely minced fresh chives or green onions, 2 tablespoons anchovy paste, 3 tablespoons tarragon vinegar, 1 teaspoon Worcestershire sauce, ⅛ teaspoon dry mustard, ¼ teaspoon ground black pepper, 1 clove garlic
- Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.
Notes
- This recipe makes a very thick dressing. If you prefer a thinner dressing, try adding buttermilk about 2 tablespoons at a time until you reach the desired consistency.
- Makes about 2 cups of dressing. Will keep in the refrigerator for about 5 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
My store doesn’t always carry Green Goddess Dressing, so I’m happy to receive this recipe. One thing though, where in the supermarket would anchovy paste be found? What a classy dressing! Thanks :-)
Angelina – I find the anchovy paste with the canned fish in my grocery. In some stores, you’ll find it near the tomato paste.
No fresh tarragon? I’ve always been interested in the different ways people make the original palace hotel green goddess dressing for but have to say this if the first time I’ve come across one that makes no mention of adding fresh tarragon. Although I do see you have an addition of tarragon vinegar,it wouldn’t be the same as adding a bunch or half bunch or good handful of fresh tarragon as the taste would be completely different.
I’ll still give your recipe a go but with an addition of capers as it does look tasty but when serving it, I’ll refer to it as “Lana’s fresh herb dressing” as that’s how I perceive it to be.
Cheers!
So sorry to disappoint.
Oh not disappointing at all, just an observance on my research on green goddess dressings really. So sorry you took it personally as that was not my intent. As said earlier, when I serve your dressing I’ll refer it to Lana’s fresh herb dressing which I might add has all the right ingredients and the promise of being a terrific dressing. That alone is something to be proud of!
Always interesting, Lana. And delicious!
Thanks!
I buy a bottled kind right now but I am so going to be making this from scratch now!
I hope you like the recipe, Angie! If you want the pale green color like the bottled kind, just process or blend this to puree the herbs and you’ll have it.
A classic for sure Lana, and one of my absolute favs although I do like mine blended, it’s how they used to serve it in So. Cal.
Oh sure, Lindy, most people do prefer it blended and that’s certainly what you find with the bottled version. Just use a blender, regular or stick type, or food processor to get that gorgeous pale green color.