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.
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!
How to Make Classic Green Goddess Dressing
Start by prepping the herbs. Chop the fresh parsley very finely and mince the chives.
Combine all ingredients in a medium bowl.
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.
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.
More Homemade Salad Dressing Recipes on Never Enough Thyme:
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
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Green Goddess Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 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
- 1/8 tsp. dry mustard
- 1/4 tsp. ground black pepper
- 1 clove garlic finely minced or grated
- 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.
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.
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!
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