recipe reviews for:

Authentic Green Goddess Dressing

“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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Reviewed: Mar. 4, 2013

used this recipe last summer. sans the anchovies. don't do anything with fish in it, and yes I can taste it! This is sooooo good on Taco Salad, still have to have lots of yummy spicy fresh salsa on, but there is such a great melding of flavors, and creamy. Had it with both chicken, and hamburger taco salads. Really is a must try, and especially here in AZ. It is salad weather. appreciated 2006 review with creme fraiche recipe, I can get it at local store, but not at a price I can handle. Must have chopped avocado on salad, green goddess to me always has to have avocado in the mix

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Reviewer:

azrt

Reviewed: Apr. 21, 2012

Excellent, fresh, flavourful and fantastic. Don't change a thing! (Although you can sub in a dash of fish sauce if you don't have the anchovies on hand!)

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Reviewer:

doitmyselfmama

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Living In: Orillia, Ontario, Canada

Reviewed: Feb. 15, 2012

After falling in love with Green Goddess dressing at a local restaurant, I decided to find a recipe for it. The restaurant's version was very green and bursting with fresh flavors. This recipe made a weak-colored dressing with no depth of flavor. It was very bland. If I hadn't reduced the anchovy paste down to only 1 tsp., it would have been far too "anchovy-y". So I searched again and found another recipe from a famous television chef which contained lots of fresh basil, twice the green onion, fresh garlic, and used sour cream instead of creme fraiche (a much more economical and easier-to-find substitution). It was bursting with flavor and color, and very closely resembled the dressing that I fell in love with at the restaurant. This recipe is lacking ingredients needed to bring it from dull and bland, both in flavor and color.

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3 users found this review helpful

Reviewer:

KIMAR

Reviewed: Oct. 24, 2011

yummy stuff. I added an avocado to boost the veggies. Great after-school dip for the kids.

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2 users found this review helpful

Reviewer:

Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Jul. 20, 2011

Excellent and authentic. Adding or subtracting ingredients is a personal choice but you are not making green goddess dressing. This is a keeper.

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4 users found this review helpful

Reviewer:

gayl

Reviewed: Dec. 26, 2010

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.

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8 users found this review helpful

Reviewer:

jwatthestove

Reviewed: Nov. 1, 2010

This is tasty, but way too thick when prepared as indicated. I had to add about 1/3 cup more liquid and it greatly inproved the consistency.

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3 users found this review helpful

Reviewer:

JUDIBY

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Portland, Oregon, USA

Reviewed: Sep. 27, 2010

Ihave made this several time now. we love it !

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Reviewer:

leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Nov. 17, 2009

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.

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42 users found this review helpful