Green Goddess Salad Dressing
This goddess dressing is no wallflower. It’s punchy and bright with a spicy tingle at the end. I’ll show you how to make this green goddess salad dressing at home in minutes with a mini food processor or blender. Use this easy recipe as a salad dressing or as a green goddess sauce for dips, or as a spread for sandwiches and burgers.
Where did the original Green Goddess dressing recipe come from?
100 years ago (give or take), Chef Philip Roemer of The Palace Hotel created this creamy, pungent dressing in a nod to the stage actor, George Arliss, who starred as the villain (Raja) in the play Green Goddess.
The original Green goddess dressing recipe used chives and parsley with white vinegar, sour cream and mayonnaise. However, the dressing has evolved in the years since, being augmented with additional herbs and lightened up with everything from yogurt and tofu to avocado.
Ingredients for Green Goddess Salad Dressing:
- Scallions
- Garlic
- Lemon
- Italian Parsley
- Fresh Tarragon
- Chives
- Cilantro
- Mayonnaise
- Greek Yogurt
- Cayenne Pepper
- Kosher Salt
- Anchovies
- Black Pepper
How to make Goddess Dressing:
- Roughly chop the scallions, herbs, garlic and anchovies.
- Zest and juice the lemon and set aside.
- Add the chopped scallions, herbs, lemon zest and juice, half of the mayonnaise, cayenne pepper and salt to a mini food processor or blender.
- Pulse several times to finely mince the ingredients and combine them. Add the anchovies and pulse again.
- Transfer the dressing to a bowl and stir in the remaining mayonnaise and black pepper.
- Cover and refrigerate.
Are you wondering why I reserve half of the mayonnaise and pepper to stir in at the end? I’ll tell you. Green Goddess salad dressing can be a bit thin, but I’ve found that quickly whisking in mayonnaise after blending helps give the dressing more body and thickness.
Additionally, I don’t process fresh ground pepper in a blender or food processor because the blades can further break down the pepper grinds and make the dressing too hot. It’s best to add the black pepper at the end.
Will the green goddess dressing thicken in the refrigerator?
Yes, it thickens after chilling, but it isn’t super thick like a blue cheese dressing.
Swaps and Variations:
- If you don’t have (or like) anchovies, substitute 1½ teaspoons of Worcestershire sauce or ¾ teaspoons of nam pla (fish sauce).
- Want to lighten up the Green Goddess salad dressing? Swap a cup of silken tofu for the mayonnaise.
- Add an avocado to the dressing and blend the dressing to a green-er Goddess.
How to use Green Goddess salad dressing
First, don’t think of this recipe as just a salad dressing. Green Goddess is way more than that.
- It’s the special sauce that can brighten up sandwiches, burgers and pasta salads.
- It’s the vibrant dip that takes plain veggies and crudite to the next level.
- Try Green Goddess as a chip dip instead of store-bought onion dip.
FAQ’s
It’s good for 3-5 days when kept in a sealed jar, but I think it’s best on the first day. The herbs are brighter and fresher on day one; the flavors intensify over the course of a few days.
No. The fresh herbs make this dressing special and give it the pale, verdant hue associated with Green Goddess dressing.
Yes, though tarragon and chives are a must in my opinion. Try fresh chopped thyme or maybe a teaspoon or two of mint. If adding basil, you’ll want to use most of the dressing the same day as it doesn’t last as long. Avoid rosemary as the flavor is overpowering.
More creamy dressing recipes:
- Creamy Black Garlic Vinaigrette
- Lemon Poppyseed Dressing
- Buttermilk Ranch Salad Dressing
- Creamy Garlic Dressing
- Easy Russian Dressing
- Buttermilk Dressing
- Creamy Caesar Dressing
- Curried Mango Salad Dressing
- Creamy Anchovy Vinaigrette
- Parmigiano Reggiano Buttermilk Dressing
Green Goddess Salad Dressing
SPECIAL EQUIPMENT:
- blender or food processor
- microplane zester
INGREDIENTS:
- 2 scallions white and pale green parts, roughly chopped
- 2-3 cloves garlic roughly chopped, about 1 teaspoon
- 1 teaspoon fresh grated lemon zest
- 1 tablespoon fresh squeezed lemon juice
- ⅓ cup Italian parsley roughly chopped
- 3 tablespoons fresh tarragon roughly chopped
- 2 tablespoons chives roughly chopped
- 2 tablespoons fresh cilantro roughly chopped
- ¾ cup mayonnaise divided
- ¼ cup Greek Yogurt
- scant ⅛ teaspoon cayenne pepper
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton's
- 2 anchovies roughly chopped
- ¼ teaspoon fresh ground black pepper
DIRECTIONS:
- Into the bowl of your food processor or blender, combine the scallions, garlic, lemon zest, lemon juice, parsley, tarragon, chives, cilantro, 1/2 cup of the mayonnaise, Greek yogurt, cayenne pepper and kosher salt.
- Pulse several times until the dressing is pale green and the herbs are finely minced.
- Add the anchovies and pulse several more times until to process fine.
- Transfer the dressing to a bowl and stir in the remainder of the mayonnaise and the black pepper until smooth. Cover and refrigerate the Green Goddess sauce for several hours so the flavors marry and the sauce thickens slightly.
- Serve as a salad dressing, dip or sauce with other things.
RECIPE VIDEO:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
This green goddess dressing recipe is so fresh, creamy and light. It’s perfect with a simple Boston bibb salad. I make it all the time.
The difference in cost and taste to the bottled dressings is amazing! I will NEVER buy bottled dressings! Definitely going to add this to my current repertoire of homemade: Caesar, vinaigrette and ranch!