Green Goddess Dressing

Green Goddess is usually traced to the Palace Hotel in San Francisco in the 1920s. The defining elements are the large quantity of mixed fresh herbs including tarragon, a mayonnaise-based creamy texture, anchovy for umami depth, garlic, and vinegar or lemon for acid. Unlike ranch, which is mild and dairy-forward, Green Goddess is assertively herbal and complex. Unlike Italian salsa verde, it is creamy rather than oil-based. Tarragon is the authentication marker: its faint anise character is what makes the dressing taste distinctly like itself rather than any other herb sauce.

Yes, and leave them out for anyone with a fish allergy. The anchovies in the original are not there for a fishy flavour but for umami depth that anchors the herbal notes. The closest substitutes that serve the same function: one teaspoon of white miso paste, which adds the same savoury depth without any fishiness; one teaspoon of Dijon mustard, which adds pungency and helps the dressing hold together; or one tablespoon of capers, which contributes saltiness and acidity. Without any umami element the dressing will be slightly flat but still very good.

Three common causes. Too much tarragon: it has a strong anise character and more than two tablespoons per batch overwhelms everything else. Using parsley stems instead of leaves: the thick stems are bitter. Old or wilted herbs: herbs that are past their peak turn bitter quickly, especially tarragon and chives. To fix a bitter finished dressing: add more mayonnaise or yogurt to dilute, a small extra squeeze of lemon, and a pinch of salt. These together mask bitterness more effectively than any single adjustment.

In a sealed container in the fridge, up to 5 days. The colour will gradually shift from vivid green to olive as the chlorophyll oxidises: this does not affect the flavour. Stir or shake before serving as the dressing may separate slightly. Freezing is not recommended: the mayonnaise and yogurt break on thawing and the texture becomes grainy and watery. Make it in small portions of 200 to 250 ml that you will use within 5 days.

As a dip for raw vegetables: carrot, celery, cucumber, radish, and broccoli are the classic American arrangement. As a sauce for grilled or roasted food: pour directly over chicken, salmon, or grilled courgette after cooking. As a sandwich spread instead of mayonnaise, particularly good with chicken or avocado. Stirred into grain bowls with quinoa, chickpeas, and leafy greens. Spooned over soft-boiled or poached eggs on toast for a fast, restaurant-quality breakfast. The dressing works anywhere something creamy and herbal improves the dish.