Green Goddess Dressing
The Quirky Foodster Team
Ingredients
- Mayonnaise — 150 g (2/3 cup)
- Sour cream — 60 g (1/4 cup)
- Fresh parsley — 20 g (3/4 cup)
- Fresh tarragon — 10 g (2 tbsp)
- Fresh chives — 10 g (2 tbsp)
- Anchovy fillets — 3
- Garlic clove — 1
- Fresh lemon juice — 20 ml (4 tsp)
- Salt and pepper — to taste
Method
- Combine mayonnaise, sour cream, parsley, tarragon, chives, anchovies and garlic in a food processor.
- Blend until smooth and vibrant green.
- Add lemon juice and pulse to combine.
- Season with salt and pepper to taste.
- Chill at least 20 minutes before serving to let flavours meld.
Cultural Background: A creamy herb dressing created in 1923 at San Francisco's Palace Hotel in honour of actor George Arliss's play 'The Green Goddess', this anchovy-and-herb-flecked sauce enjoyed a mid-century heyday and has seen a strong modern revival on American menus.
Tips: • Blend thoroughly for the vivid green colour and smooth texture that defines this dressing. • The anchovies dissolve into the dressing, adding savoury depth without tasting distinctly fishy.
Variations: • Add avocado for an even creamier, richer version. • Use as a dip for crudités as well as a salad dressing.
Storage: Refrigerate in an airtight container up to 5 days.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 75 kcal, 0.6 g protein, 8 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is green goddess dressing traditionally used for? Salad dressing, especially for crab louie salad, and as a dip for vegetables. Can I make it without anchovies? Yes, though it loses some depth; a small splash of Worcestershire sauce is a reasonable substitute for umami.
- Mayonnaise — 150 g (2/3 cup)
- Sour cream — 60 g (1/4 cup)
- Fresh parsley — 20 g (3/4 cup)
- Fresh tarragon — 10 g (2 tbsp)
- Fresh chives — 10 g (2 tbsp)
- Anchovy fillets — 3
- Garlic clove — 1
- Fresh lemon juice — 20 ml (4 tsp)
- Salt and pepper — to taste
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