Recipe by THELASTBARON
"This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!"
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chopped green onions
chopped fresh chives
chopped Italian flat leaf parsley
fresh lemon juice
cracked black peppercorns
Creme Fraiche is basically 1 tbsp of buttermilk to 1 cup of heavy cream heated, and refrigerated for 24 hours before using. It will last for several weeks in the fridge. This recipe was excellent!
I wish I would have scaled this down to a smaller yield because I know this will not get eaten. First, the description indicates the anchovy paste isn't noticeable. Trust me, a tablespoon of anchovy paste in a cup of dressing is noticeable! In my opinion a teaspoon, maximum, would be better. Second, with only green onion, parsley and chives, the dressing lacks the complexity and depth that the addition of other herbs would provide - adding dill and basil would really round the herb flavor out. Third, between the lemon juice, parsley and anchovy paste there is a hint of bitterness that a touch of honey or sugar would rectify. Finally, creme fraiche is a several hour process to make and purchasing it is not only expensive but it's not always readily available. I don't think using creme fraiche necessarily makes this dressing any better than just substituting sour cream or sour cream and a little buttermilk. Overall, the anchovy taste SHOULD not be noticeable and I missed the creamy herbiness a good Green Goddess Dressing should have.
I shrunk the recipe down for 3 servings substitued 1/2 lemon and 1/2 lime juice out of necessity and it is DELICIOUS! I haven't told my better half their is anchovy paste in in b/c he would freak. But he loves it and has asked for more! GREEAATT Recipe!
Just wanted you to know I really enjoy this recipe and to thank you for it. As a child of the 70's, now a 40-something year old watching sodium and avoiding MSG, I try to avoid bottled, store bought dressings. I loved the 7 Seas Green Goddess when I was a child, this is such an improvement!
Excellent dressing packed with lots of fresh, herb flavor. I used it as a dressing for a pasta salad made with small pasta shells, tiny teardrop tomatoes, chopped yellow pepper and shrimp. People raved about the unique taste, not too mention what a beautiful color combination the dressing, tomatoes, and peppers made. Thanks for sharing -
This was an excellent dressing; my guests loved it. It definitely benefits from 2 hours in the refrigerator prior to serving.
I could not find the creme fraiche so I used yogurt to keep the fat down. The recipe was easy to make and a hit with the family. This is a winner!
taste is ok but this is definitely not authentic "green goddess". The origin of this dressing was to make a real mayonnaise homemade in the blender as that's what chefs did back in the day it was created. the tarragon was the center point plus chive or scallion, garlic and anchovy with parsley. when you whirl that around in the egg until it's well blended, yes, that's the "green" part. Then emulsify oil into it. Then balance out the finished mayonnaise with creme fraiche. I didn't see garlic in this recipe or the tarragon. Thus, it's not an authentic adaptation of what the original creator intended. The original version of this was meant to be served with constructed crab seafood salad, much as remoulade or something similar is still used in New Orleans cuisine.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Green Goddess Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
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It’s the classic green salad dressing starring tarragon and parsley.
See how to make creamy, herby Green Goddess dressing.
This dressing is great for salads and for dipping veggies.