Green Goddess Dressing
Green Goddess was invented at the Palace Hotel in San Francisco in 1923. The formula: mayonnaise, a serious amount of fresh herbs, tarragon, garlic, anchovy for depth, and lemon to hold it all together. The result is vivid green, herb-forward, and complex in a way no bottled version gets close to. Doubles as a dip, a sandwich spread, and a sauce for grilled fish or chicken. Makes in 10 minutes.
Ingredients
- 120 gfull-fat mayonnaise
- 120 gfull-fat Greek yogurt
- 30 gfresh flat-leaf parsley leaves
- 20 gfresh chives
- 10 gfresh tarragon leaves
- 2 anchovy fillets in oil
- 1 garlic clove
- 2 tbsplemon juice
- 1 tsplemon zest
- 1 tbspextra virgin olive oil
- ½ tspsalt
Method
- Prepare the herbs. Wash the parsley, chives, and tarragon and dry thoroughly. Wet herbs water down the dressing and dilute the colour. For maximum green colour, blanch the herbs for 15 seconds in boiling water, then transfer immediately to iced water. Drain and squeeze dry. This fixes the chlorophyll and keeps the dressing vivid for several days instead of darkening within hours.
- Blend the herb base. Add the herbs, anchovy fillets, garlic, lemon juice, lemon zest, olive oil, and salt to a blender or food processor. Blend on high for 45 to 60 seconds, scraping down the sides as needed, until the mixture is smooth and intensely green.
- Add the creamy base. Add the mayonnaise and Greek yogurt to the blender. Pulse 3 to 4 times until just combined. Do not over-blend at this stage: the mayo can turn thin and lose body if blended too long after being added. The finished dressing should be thick, spoonable, and vivid green.
- Taste and adjust. Taste for salt, acid, and herb balance. If it tastes flat, add more lemon juice in small increments. If too bitter, add more mayonnaise or a pinch of sugar. If too sharp, add another tablespoon of yogurt. The dressing should taste bright, herby, and slightly garlicky with a clean anise note from the tarragon.
- Chill and store. Transfer to a jar or airtight container. Refrigerate for at least 20 minutes before serving — the flavours sharpen and integrate as it cools. Serve as a salad dressing, dip, or sauce. Keeps for up to 7 days in the fridge.
FAQ
Green Goddess was created in 1923 at the Palace Hotel in San Francisco. 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.
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