Green Goddess Dressing Recipe
Having been around for nearly 90 years, Green Goddess dressing is definitely a classic addition to a fresh spring salad. It was created in the 1920’s at San Francisco’s Palace Hotel (once considered the largest hotel in the western United States) by the executive chef, Philip Roemer. This particular dressing was inspired by the actor George Arliss who was staying at the hotel during the time he was performing in the play called The Green Goddess. The play was considered the best of 1920 – 1921 Broadway season and later on became one of the earliest “talkie” movies in 1930.
The Green Goddess dressing is a variation of a dressing originating in France by a chef to Louis XIII which was traditionally served with “Green Eel”. It wasn’t until the early 1970’s that this dressing was bottled and sold in stores.
Green Goddess dressing is not only a great alternative for processed Ranch Dressing but is a great sauce for fish and shellfish.
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Servings |
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- 1 cup Mayonnaise
- 1/2 cup Chives chopped
- 1 cup Scallions chopped
- 1/2 cup Tarragon chopped
- 1/4 cups Parsley chopped
- 2 Garlic Cloves chopped
- 2 tsp Anchovy Paste
- 1 cup Sour Cream
- 1 cup Basil chopped
- Salt / Pepper to taste
- Heavy Cream if needed
Ingredients
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- Place all ingredients in a blender or food processor and puree until smooth.
- Adjust thickness by adding heavy cream.
By The Chef
ITEMS WE USED TO MAKE THIS RECIPE
