By Erin Walgamuth:
When I was a kid Green Goddess dressing was all the rage! Any time we went out to eat at a restaurant you could count on it being on the menu. There were Seven Seas Salad Dressing commercials on TV every day featuring Green Goddess dressing. So, of course, my parents served it on all of our salads for a long, long time!
Apparently the dressing was first conceived as a green sauce by the chef of Louis XIII to serve with eel…yum? It was then revised and so named by the chef at San Francisco’s The Palace Hotel in 1923 to commemorate a popular play of the time, The Green Goddess.
Get Erin's weekley Hometown Recipes delivered right to your inbox.
Well, I’m not much of a pre-made salad dressing kind of gal so this is my version of Green Goddess and I must say it is pretty darn delicious. Think of it as ranch dressing, but better and it’s homemade!
Prep-time is about 15 minutes
You will need-
A blender or small (mini prep) food processor
Makes 1 cup
Note-I divide and freeze left over anchovy fillets in small zip-lock bags, then put them in a larger zip-lock freezer bag and freeze to use later. You can also buy anchovy paste at most grocery stores. Or, don’t use anchovy at all if you don’t care for it.
If you don’t have an herb garden with tarragon in it, you can buy the herb at the grocery store, use what you need for this recipe, then pull off the leaves and dry them for a later use.
I prefer the taste of sea salt to table salt, but you can use table salt if you don’t have sea salt.
1 small garlic clove, skin removed and finely minced
1-2 anchovy fillets or to taste
½ tablespoon lemon juice, about ½ of a small lemon
1 tablespoon rice vinegar
½ tablespoon fresh finely chopped tarragon leaves
½ cup finely chopped fresh flat leaf parsley leaves
1 tablespoon finely chopped shallot
½ cup mayonnaise
½ cup sour cream
3 pinches sea salt or to taste
2 pinches coarse pepper or to taste
Put all of the ingredients in the food processor or blender and blend until well combined. Taste to adjust salt and pepper. Serve immediately or put in an air-tight container and store in the refrigerator.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.