Green Goddess Dressing?
- Sheila Aug 30, 2004 09:09 PM
My friend is desperately seeking the Green Goddess Dressing that's served at a cafe in Kirksville, MO. However, assuming I won't be able to track this down, I was wondering what is the recipe for the authentic Green Goddess dressing? I know there are hundreds of variations on this classic, but what is the real recipe for the original?
The suggestions on the thread mentioned by Melanie are pretty accurate. Somehow, bottled dressing loses the fresh and pungent flavor of the green onion tops. It definitely should be made fresh for each use, as I suggested on the thread, Thai fish sauces works very well. I use half sour cream and half mayonaise, but that is not carved in stone.
Here's one my Mom made. It's very good!
Green Goddess Dressing
2 cups Best Foods mayo
1-2 T anchovy paste (or 1 can flat anchovies, drained well)
1 cup sour cream
1 1/2 tsp. Lawry's seasoning salt
3 T minced parsley
3-5 cloves mince garlic
1/2 med. white onion, minced
1/2 tsp. Coleman's dry mustard
! T tarragon vinegar
1/2 tsp. celery seeds
1 T minced fresh thyme
1 avocado, mashed
1/2 tsp. Worcestershire sauce
several drops green food coloring
Proces all ingredients, cover and chill well before serving.
Sheila, being from the area, and living here since 1970, I remember Green Goddess dressing. I had asked a while ago this same question. There are a few variations given on Chowhound. Dining out during the mid to late 70s, it was the dressing to ask for, in fact it left the dining picture and then Ranch Dressing was the craze that struck in the 80s.
Another favorite dressing of mine that I have tried to find is Pink Velvet dressing...another topic for another day...
Imagine that I found the very dressing I was looking for in my own cookbook,
San Francisco - A LA Carte I completely forgot that I owned it!
Green Goddess Dressing -SF Palace Hotel
1 3/4 cup mayonnaise
1/4 cup sour cream
6-8 anchovy fillets mashed
3 T fresh tarrago leaves
2 T minced chives
1 T chopped fresh parsley
1/4 Cup tarragon vinegar
1 clove garlic minced
The recipes says to put it all in a jar, and then shake well to mix thoroughly, let it stand for at least 1 hour (makes sense) for the flavors to blend.
I put the whole thing in a blender, that is the way it was served back then, rich and creamy with tiny specks of herbs, with anchovy background.
Some put avocado in it, although that is different than this, it is probably very good for the creaminess factor.
re: chef chicklet
thank you thank you thank you, Ina even said yesterday while making this on her barefoot contessa show, that it was originally made at the Palace Hotel in SF. Good job chefchicklet. I'll be making it for tonights dinner along with the fried chicken that's being made right now on this new tv show on foodnetwork, called, Cookin for Real
Here's the recipe I use (just made it the other night..) I think it's also important that it be well chilled, but that's just kind of a thing I have about salad dressing (not w/vinaigrettes but creamy ones..)
I've experimented w/this recipe quite a bit (just little tweaks here and there) and this is the one we like the most. It has that fresh herby taste and beautiful green color..
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup chopped green onions
2 tablespoons chopped fresh chives
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon cracked black peppercorns
I love all the recipes, and copied off Chef Chicklet's (thanks, CC!). Just want to say that there are two things we encountered this year in which GG played a major role: first, Henry Moffett's Chicken Pie place, on Lakewood Blvd. in LA County (on the way to Long Beach) offered their very good homemade GG as a dip for their unusually tender French fries...and just as Mrs. O and I got solidly addicted to that, the restaurant went out of business! After 50+ years...
The second item was a salad that Mrs. O had in the cafe at the Dallas Museum of Art, when she was there last summer. It consisted of several slices of perfectly ripe tomato, sprinkled with smoked sea salt, and then topped with a mound of chopped lettuce that had been tossed in GG dressing. She came back raving about it, and then gave me a jar of alderwood-smoked sea salt for Christmas! Now we just gotta wait for those tomatoes...
So, now that we have Green Goddess recipes, let's see what kind of fun we can have with it!
Last year Saveur gave a recipe, which they believed was the original, named after a 1920's play called "The Green Goddess." In any case, I've made it more than once, and it's really good:
1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup chives, 1/4 cup parsley, 1 T tarragon vinegar, 2 t lemon juice, 1-1/2 t tarragon, 2 anchovy filets, salt and pepper. Into a blender, woozzhhh it and you're done!
For a quick fix, Penzey's offers a great Green Goddess dressing mix (dry), which, incidentally, also makes for a terrific herb sprinkle if used by itself.
Ina uses basil instead of the original tarragon. All rave reviews. One recipe reviewer states that the original place -- The Palace Hotel in San Francisco -- is still serving the original green goddess dressing.
Indeed, it is seen on links from two of the Palace restaurants, the beautiful and elegant "Garden Court"
and that great looking restaurant ("Maxfield's" after artist Maxfield Parrish), served with the "Signature Palace Crab Salad"
This looks like a new SF destination for me!
Here is a bit of history, which I read in the cookbook I mentioned earlier in my post. The book reads that the dressing was used for The Palace Court Salad. How historically accurate, well that I don't know. For me though this bit of trivia, I find interesting and full of romance and once I am through with dieting, I can't wait to try it.
But then there is nothing wrong to take a drive to SF, and stop at the Palace for lunch. Quite an experience just to see the hotel.
Palace Court Salad
1 lb fresh crab meat shelled and picked over or shrimp
2 cups diced celery
1 T minced onion
1 to 1/2 cup of mayonnaise - yes even with the dressing
2 large tomatoes
6 large cooked artichoke bottoms
1 head of iceberg lettuce-cleaned and shredded
3 hard-boiled eggs finely chopped
In a bowl, combine the crab or shrimp, celery, onion. Add just enough mayo to bind the ingredients together. Set aside. On each plate place a thick slice of tomato,put an artichoke bottom on it, then the crab or shrimp mixture. Circle each mound with some shredded lettuce and garnish with chopped egg. Serve with Louis Dressing or Green Goddess - on the side.
From the introduction they wrote that Nob Hill being developed in 1870, the Palace Hotel took 5 years to build. The cuisine at the Palace being a major attraction, and with that brought creative chefs. Their introduction of cold artichokes as a salad-a gastronomic adventure, mixed avocado and citrus for another combination the was novel in that time; and created the creamy tarragon dressing known as Green Goddess.
re: chef chicklet
Yeah at christmas when i set the GG down in front of my Dad he says "Oh, what's that? don't you have some Ranch or blue cheese or something?" No, sorry this is what we have. So, reluctantly, he had some. A little later he says "Hey, where'd that green stuff go?" And this is a guy who's very set in his ways. It's true, everyone loves it.