Tarragon abounds on my deck right now and before the season is over, I had it on my list to make a homemade Green Goddess Dressing.
Green Goddess originated in San Francisco with Chef Philip Roemer of the Palace Hotel to honor an actor who was starring in a play called “The Green Goddess.” Many recipes originate in San Francisco and that’s no surprise, as its still my favorite food town.
Recipes for Green Goddess dressing vary, but the original was mayonnaise and sour cream based chives, parsley, anchovies and vinegar. Some have since added avocado, Worcestershire, and some have replaced anchovies with capers. I highly recommend the original mayo/sour cream version with anchovies and adding in tarragon.
Tarragon has a licorice flavor, only fresher and while a little goes a long way, it adds that extra layer of flavor.
Green Goddess does not have to be limited to salad. It’s great for a crudité plate or fried seafood. Back in the day they poured it over canned artichokes, which was considered a luxury at the time. I can see the dressing with fresh artichokes. I might want to mix it with the yolks for a tangy deviled egg.
Ingredients for Green Goddess Dressing
- Sour Cream
- Lemon Juice
- Anchovies or Capers
- Salt, Pepper
I hope you make this dressing, as it’s not only beautiful, it’s a layer of flavors that are tangy, herbacious, and will add excitement to your lettuce or veggies.
Green Goddess Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon vinegar
- 4 tablespoons lemon juice
- 4 tablespoons tarragon chopped
- 3 anchovies chopped
- 1 cup parsley chopped
- 2 tablespoons chives finely chopped
- sea salt to taste
- black pepper to taste
- Mix all ingredients together.
- Refrigerate for a few hours prior to serving, if possible.
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