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 it 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. If you’ve tried my Buttermilk Ranch Dressing or Lemon Vinaigrette, you already know just how much better homemade can be.
I make dozens of different ones, and one of my favorites is this very old-fashioned Green Goddess Dressing. It’s right up there with classics like my Fresh Salad Greens with Classic Vinaigrette and the dressing from my Greek Salad when I want something dependable and full of flavor.
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.
Recipe Snapshot: Green Goddess Dressing
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Servings: 8
Cuisine: American
Cooking Method: None
Primary Ingredients: Mayonnaise, sour cream, parsley, chives, anchovy paste, tarragon vinegar, dry mustard, garlic
Skill Level: Easy
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What Makes This Recipe Special
This classic Green Goddess Dressing recipe hangs onto everything that made the original worth remembering. It has a rich, creamy base that’s enhanced with fresh herbs, a touch of garlic, and that unmistakable savory note from anchovy. The tarragon vinegar adds a sharp, herbal edge that keeps the whole thing from feeling heavy.
This is a well-balanced recipe where no one ingredient is overwhelming. The herbs stay bright, the vinegar has a clean tang, and the texture can go either way depending on how you like it, smooth and classic or lightly textured with bits of green throughout. It also comes together in minutes and improves as it rests, which makes it practical as well as flavorful.
Ingredient Notes
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- Mayonnaise and Sour Cream – These two make 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 Green Onions (or chives) — 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.
Recipe Variations and Substitutions
This is a classic recipe, but there’s still room to adjust it to suit your needs.
- Make it smooth or not. Blend everything in a food processor or blender for a traditional creamy, uniform texture. Roughly chop everything and mix together in a bowl for a more rustic texture.
- Thin it out. Add buttermilk a little at a time until you reach your preferred consistency. This works especially well if you want a more pourable salad dressing.
- Swap the herbs. Try adding a little fresh tarragon, basil, or dill along with the parsley. Each one brings a slightly different flavor.
- Skip the anchovy paste. You can leave it out if needed. Substitute a small amount of capers or a splash of soy sauce for some savory depth, but expect a milder flavor.
- Lighten it up. Use plain Greek yogurt in place of some or all of the sour cream for a lighter version.
- Dairy-free option. Use a dairy-free sour cream alternative and a good-quality mayonnaise that fits your needs.
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How to Make Classic Green Goddess Dressing
STEP 1. Combine all ingredients in a blender.
STEP 2. Process until thoroughly mixed.
STEP 3. Cover and chill for at least two hours to allow the flavors to combine.
Recipe Tips
- I like to grate the garlic directly into the blender using a fine-toothed grater. You can mince it with a knife if you like, but grating before blending helps prevent little clumps of raw garlic in the finished dressing.
- 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.
- Taste before serving and adjust the vinegar or add salt if needed. The flavors should be bright but balanced.
Serving Suggestions
- Spoon it over a simple green salad with crisp lettuce and sliced cucumbers,
- Serve it as a dip for raw vegetables like carrots, celery, and radishes,
- Spread it on sandwiches or wraps in place of mayonnaise,
- Drizzle it over grilled chicken, shrimp, or fish,
- Use it as a finishing sauce for roasted vegetables or boiled potatoes,
How to Store
- Store in a sealed container in the fridge for up to 5 days.
- Not appropriate for freezing.
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.
It will keep well in the refrigerator for about 5 days when stored in a sealed container.
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Recipe
Green Goddess Dressing
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ⅓ cup finely chopped fresh parsley
- 3 tablespoons finely minced green onions or fresh chives
- 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 blender.1 cup mayonnaise, ½ cup sour cream, ⅓ cup finely chopped fresh parsley, 3 tablespoons finely minced green onions or fresh chives, 2 tablespoons anchovy paste, 3 tablespoons tarragon vinegar, 1 teaspoon Worcestershire sauce, ⅛ teaspoon dry mustard, ¼ teaspoon ground black pepper, 1 clove garlic
- Process until thoroughly mixed.
- Cover and chill for at least 2 hours to allow the flavors to combine.
Notes
- Optional: Finely chop the herbs and combine all in a bowl for a more rustic appearance.
- Use full-fat mayonnaise and sour cream for the best flavor and texture.
- Grate the garlic on a fine grater instead of chopping. This helps it blend smoothly and prevents harsh bites of raw garlic.
- Anchovy paste is essential for the classic flavor. It adds a savory depth without making the dressing taste fishy. If you are unsure, start with a smaller amount and adjust to taste.
- If you do not have tarragon vinegar, substitute white wine vinegar and add a small pinch of dried tarragon or a bit of fresh tarragon.
- This dressing is intentionally thick. To thin it, stir in buttermilk one tablespoon at a time until you reach your desired consistency.
- Allow the dressing to chill for at least 2 hours before serving. This resting time helps the flavors fully develop.
- Taste after chilling and adjust seasoning if needed. You may want a little more vinegar or a pinch of salt, depending on your preference.
- Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if any separation occurs.
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.
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.