Reviewed: Nov. 26, 2011

So sad that I could not find tarragon vinegar or fresh or dried tarragon so I just used White Wine vinegar. I only used 1/3 a cup because the first time I made it I felt it was too bitter. I added another garlic and used 1 1/2 of the green onions. Also I only used 1 anchovy as they were extra fishy. I love anchovies and the more the better but these were just not that great.. I have to say with all that it was still amazing and delicious. I used Mayo light and you can't even tell the difference.. I live in South Africa and have a all girl get together tomorrow I can't wait for my girlfriends taste my Green Goddess YAY thank you so much.. It is also always better the next day

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Reviewer:

Trouble

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Cooking Level: Intermediate

Home Town: Panama City, Panama Province, Panama

Living In: Pretoria, Gauteng, South Africa

Reviewed: May 15, 2011

This was such a hit at a party last night, they told me I should bottle and sell it! Only change was substituting 1/2 cup white balsamic vinegar for the two other ones.

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Reviewer:

vicki

Reviewed: Dec. 25, 2010

We used this as a base recipe: We've never had g.g. dressing, so my recipe may be quite different. We ommitted the anchovies & parsley. We threw in some fresh basil and dried dill. Also, used balsamic and apple cider vinegar in place of the tarragon vinegar. The recipe does make more than two squeeze bottles full of dressing, so you may want to half it. It's been going quick around here: great on spinach.

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Reviewer:

stick a fork in me, I'm done

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: Jan. 4, 2010

The flavor of this is great, but mine ended up just a tad runny. I think my lemon was too juicy. Next time I'll add just a little lemon at a time. Definitely use all of the anchovy filets!

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Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Reviewed: Jan. 3, 2010

I followed the recipe exactly and all I could taste were achovies. The sauce was a bit runny but could be easily fixed. We threw the whole batch away. If I made again i'd use half the anchovies.

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Reviewer:

Windy

Cooking Level: Beginning

Reviewed: Jun. 28, 2009

This recipe is amzingly easy & delicious. I used low fat yogurt to cut down on the fat. All I can say is WOW!

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Reviewer:

10Diane

Reviewed: Jun. 5, 2009

This was the ultimate. Surprisingly, I had no fresh ingredients (other than lemon), and it still turned out fabulous. I opted to use Penzey's Fox Point seasoning to replace the major ingredients (shallots, garlic, onions, etc.). I also opted to use 1/2 mayo, 1/2 sour cream, and the tangy contrast to the lemon was great. Can't wait to make this 100% fresh.

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Reviewer:

INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 25, 2009

Made this for a big family gathering, everyone loved it and its consistency. I thought it was too runny. I will hand blend in the mayo next time to make it thicker.

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Reviewer:

jansea

Reviewed: Jan. 24, 2009

I was excited by this recipe but was terribly disappointed. Parsley being a very bland but the primary flavor made the only dominant flavor fish. I used half the anchovies, but still, that is all I tasted. My husband and I opted to throw the whole batch away. Sorry.

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Reviewer:

wolgastm

Reviewed: May 31, 2008

An excellent Green Goddess, not too harsh with the scallions like some of them are, and I used the fresh tarragon with white vinegar mentioned by another user instead of tarragon vinegar--I had fresh tarragon leftover from another recipe, so why waste it? I didn't have any problems with the anchovies being salty, but I soaked them for an hour in a couple of cups each of water and white wine.

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