Recipe by Chef John
"This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing."
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chopped fresh flat-leaf parsley
chopped fresh tarragon
chopped fresh chives
fresh lemon juice, or more to taste
cayenne pepper, or to taste
salt and freshly ground black pepper to taste
This was delicious! I made a trial version per the recipe, with the exception that I had to substitute white wine vinegar for the rice vinegar as I had forgotten to purchase it. I found it too tart so the batch I made for the event (as an alternative dipping sauce to shrimp instead of just cocktail sauce)I cut the vinegar and lemon juice in half and the recipe was divine!
This sauce is absolutely divine!! I had to omit the anchovy as my husband is prone to gout and anchovies will bring on an attack almost immediately. But, even so, this was so amazingly good! Keep 'em coming, Chef John. You're the best!!
Chef John I want you to know that when I need a great recipe I now search for Chef John. This dressing is fabulous, and since it's February and I only have dried herbs from my garden I used those and it's still excellent. Your creamy horseradish sauce was the absolute hit of Christmas dinner, and I served it with ham recently too, delicious! Please keep em coming!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Green Goddess Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 124
** Calories from Fat: 119
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See how to make creamy, herby Green Goddess dressing.
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