Green Goddess Dressing

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Green Goddess Dressing originates from the famed Palace Hotel, in San Francisco.  In 1923,  Philip Roemer (the hotel's chef) wanted to create something to pay tribute to actor George Arliss and the play, The Green Goddess.  Roemer then concocted the dressing, which, like the play, became a tremendous hit. 

The dressing is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce), which was traditionally served with "green eel."

Green Goddess Dressing was a favorite of mine when I was a child.  It was popular in the 1970s, into the early 1980s, and has all but disappeared from stores.  In addition to the dressing's scarcity, I have become decreasingly less impressed with store bought dressings, as they have a weird gelatinous texture, that is not a substitute for creaminess.  This is my version of the San Francisco classic, which is very simple to make.


Skill level:

Ingredients

• 1 cup mayonnaise

• 1/2 cup sour cream

• 1/3 cup fresh chives (loosely packed)

• 1/3 cup fresh parsley (loosely packed)

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar

• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preparation

1.  Place chives and parsley into a food processor, and pulse two to three times, until coarsely chopped. 
 
2.  Add mayonnaise and sour cream, and pulse until ingredients are combined

3.  Add all remaining ingredients, and pulse until the mixture is smooth, with a greenish color, and small amounts of the fresh herbs are still visible.

4.  Refrigerate for at least one hour before serving.