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