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Vintage Greed Goddess Dressing Recipe

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Chef Philip Roemer created green goddess dressing at San Francisco’s Palace Hotel in 1923 as a tribute to actor George Arliss, and the recipe spread from California restaurant menus into newspaper food columns by the 1940s and home cookbooks by the 1970s. This vintage green goddess dressing recipe uses a creamy mayonnaise base with sour cream, white wine vinegar, anchovy paste, fresh chives, Italian parsley, and dried tarragon, all stirred together by hand without a blender or food processor. After one hour of chilling, the fresh herbs and anchovy paste meld into a dressing with plenty of flavor and a vibrant green color that earns compliments every single time it appears on the table. Serve it as a salad dressing, a veggie dip, or a sauce alongside cold poached chicken and shrimp.

  • Total Time: 1 Hour 10 Minutes
  • Yield: 2 Cups 1x

Ingredients

Units Scale
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup finely snipped parsley
  • 2 Teaspoons dried tarragon
  • 3 Tablespoons finely minced chives or green onions
  • 3 Tablespoons anchovy paste
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon lemon juice
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon ground pepper

Instructions

  1. In a medium bowl, combine the mayonnaise and sour cream. Stir until smooth and fully blended.
  2. Add the finely snipped Italian parsley, dried tarragon, minced fresh chives, anchovy paste, white wine vinegar, lemon juice, salt, and black pepper.
  3. Mix thoroughly until the dressing is evenly combined and a consistent deep green color throughout.
  4. Taste and adjust salt, pepper, or lemon juice as needed.
  5. Cover the bowl or transfer to a sealed jar and refrigerate for at least 1 hour before serving. Overnight is noticeably better.
  6. Stir before each use. Serve over salad greens, as a veggie dip, or alongside cold poached chicken, salmon, or shrimp.

Notes

  • Anchovy Paste vs. Anchovy Fillets: Anchovy fillets work equally well if they are more accessible at your grocery store. Mince 3 to 4 fillets very finely and use them in place of the paste. The flavor is essentially identical once they dissolve into the creamy base, and nobody will ever know the difference.
  • Fresh vs. Dried Tarragon: If you have fresh tarragon on hand, use 1 tablespoon of fresh leaves in place of the 2 teaspoons dried. Fresh is more potent, so the reduction matters. Tarragon vinegar can substitute for the white wine vinegar if you want an extra herbal note running through the whole dressing.
  • Italian Parsley: Italian flat-leaf parsley has a more robust, clean flavor than curly parsley and gives the best green color. Either works, but Italian parsley is the better choice if you have access to it.
  • The Overnight Situation: Technically, one hour is the minimum chill time. Practically, overnight produces a genuinely different and better dressing. Plan accordingly if you can.

Find it online: https://recipe-rewind.com/vintage-green-goddess-dressing/

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