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Green Goddess Dressing

Green Goddess Dressing

Greengoddessdressing

Green Goddess dressing is the best dressing for salad, crudités, steak or anything really. It's fancy ranch! The dressing originated in the Palace Hotel in San Francisco in the 1930's and was published in The New York Times in the 1970's. The recipe I am sharing is my own rendition of the dressing, but I will include the New York Times and the Palace Hotel recipes for fun. 

Lauren's Green Goddess Recipe: 

Ingredients

  • 1 cup mayonnaise 
  • 1/2 cup sour cream
  • 1/4 cup snipped fresh chives or minced scallions
  • 1/4 cup minced fresh parsley
  • 1/3 cup of fresh chopped tarragon 
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, make into paste (chop, sprinkle with kosher salt, smash with the flat of your knife)
  • Salt and freshly ground pepper to taste
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Add mayonnaise and sour cream to a food processor, add all the fresh ingredients.

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Process until smooth. Add salt and pepper to taste.

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Enjoy!  

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The Palace Hotel Recipe: 

Ingredients

  • 1 cup mayonnaise 
  • 1/2 cup sour cream
  • 1/4 cup snipped fresh chives or minced scallions
  • 1/4 cup minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 3 anchovy fillets, rinsed, patted dry, and minced
  • Salt and freshly ground pepper to taste

Instructions

Stir all the ingredients together in a small bowl until well blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.

 

The New York Times Recipe:

Ingredients

  • 1 cup mayonnaise 
  • 1 clove of garlic
  • 3 anchovies, chopped
  • 1/4 cup finely chopped chives or minced scallions
  • 1/4 cup minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tarragon vinegar
  • Salt and freshly ground pepper to taste
  • 1/2 cup of sour cream

Blend all the ingredients except the sour cream. Fold in the sour cream. Serve with chilled or cooked fish. 

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