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Home » Food » Condiments and Extras » Classic Green Goddess Dressing

Classic Green Goddess Dressing

By Lana Stuart · Published: Feb 18, 2020 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

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The classic Green Goddess Dressing. A mayonnaise and sour cream based salad dressing with lots of fresh herbs and anchovy paste. From @NevrEnoughThyme https://www.lanascooking.com/green-goddess-dressing/

The classic Green Goddess Dressing. A mayonnaise and sour cream based salad dressing with lots of fresh herbs and anchovy paste.

All this cold long winter, we've been comforted by hearty soups and stews that have kept us warmed and nourished. We've enjoyed chili and beef stew and tomato soup and bowls and bowls of vegetable soup. I love them all.

The classic Green Goddess Dressing. A mayonnaise and sour cream based salad dressing with lots of fresh herbs and anchovy paste. From @NevrEnoughThyme https://www.lanascooking.com/green-goddess-dressing/

But every now and then, I crave something fresh during the cold weather. I don't know if this makes sense, but it's like the soups and stews start weighing down my palate after a while. I want greens! Fresh ones.

Some of the freshest greens available during the winter are all the lovely lettuces. Of course they're shipped in. And no, they're not local. But along with all the protein and carbs, I just have to have something to brighten things up a bit.

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 began commercial production of it. Though production is limited, it's still sold today.

Now, I know that when you think of classic Green Goddess Dressing, you 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!

The classic Green Goddess Dressing. A mayonnaise and sour cream based salad dressing with lots of fresh herbs and anchovy paste. Click To Tweet

How to Make Classic Green Goddess Dressing

Prepping herbs for Green Goddess Dressing

Start by prepping the herbs. Chop the fresh parsley very finely and mince the chives.

All ingredients for Green Goddess Dressing

Combine all ingredients in a medium bowl.

Grate the garlic directly into the bowl for Green Goddess Dressing

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.

Green Goddess Dressing

Stir everything together until thoroughly mixed.

Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.

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 approximately 2 weeks.

Enjoy!

More Homemade Salad Dressing Recipes on Never Enough Thyme:

  • Buttermilk Ranch Dressing
  • Lemon Vinaigrette
  • Classic Vinaigrette

Green Goddess Recipes from Other Bloggers:

  • Green Goddess Grilled Cheese Panini from Panini Happy
  • The Perfect Pantry's Green Goddess Bacon, Lettuce, and Tomato Sandwich
  • Green Goddess Rice from Everyday Southwest
  • Green Goddess Hummus from Cookie + Kate

Like This Recipe? Pin It!

The classic Green Goddess Dressing. A mayonnaise and sour cream based salad dressing with lots of fresh herbs and anchovy paste. From @NevrEnoughThyme https://www.lanascooking.com/green-goddess-dressing/

The classic Green Goddess Dressing. A mayonnaise and sour cream based salad dressing with lots of fresh herbs and anchovy paste. From @NevrEnoughThyme https://www.lanascooking.com/green-goddess-dressing/

Green Goddess Dressing

Classic Green Goddess Dressing. A creamy salad dressing full of herbs and garlic.
0 from 0 votes
Print Pin Rate
Course: Condiments and Extras
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 114kcal
Author: Lana Stuart

Ingredients

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ⅓ cup finely chopped fresh parsley
  • 3 tblsp. finely minced fresh chives or green onions
  • 2 tblsp. anchovy paste
  • 3 tblsp. tarragon vinegar
  • 1 tsp. Worcestershire sauce
  • ⅛ tsp. dry mustard
  • ¼ tsp. ground black pepper
  • 1 clove garlic finely minced or grated
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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.
  • Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.

Notes

  • 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.
  • Makes about 2 cups of dressing. Will keep in the refrigerator for approximately 2 weeks.
  • Nutrition Information

    Serving: 2tblsp | Calories: 114kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 209mg

    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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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    About Lana Stuart

    Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
    More About Lana →

    Previous Post: « Classic Cheese Fondue with Swiss and Gruyere
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    Reader Interactions

    Comments

    1. Angelina says

      February 18, 2020 at 1:58 pm

      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 :-)

      Reply
      • Lana Stuart says

        February 18, 2020 at 2:02 pm

        Angelina - I find the anchovy paste with the canned fish in my grocery. In some stores, you'll find it near the tomato paste.

        Reply
    2. Joycelyn says

      February 18, 2020 at 1:51 pm

      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!

      Reply
      • Lana Stuart says

        February 18, 2020 at 2:02 pm

        So sorry to disappoint.

        Reply
        • Joycelyn says

          February 18, 2020 at 5:06 pm

          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!

    3. icakepops says

      February 20, 2014 at 4:49 pm

      Always interesting, Lana. And delicious!

      Reply
      • Lana Stuart says

        February 21, 2014 at 9:41 am

        Thanks!

        Reply
    4. Angie | Big Bear's Wife says

      February 19, 2014 at 10:09 am

      I buy a bottled kind right now but I am so going to be making this from scratch now!

      Reply
      • Lana Stuart says

        February 19, 2014 at 10:19 am

        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.

        Reply
    5. LindySez says

      February 18, 2014 at 8:28 pm

      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.

      Reply
      • Lana Stuart says

        February 19, 2014 at 10:18 am

        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.

        Reply

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