1TablespoonWorcestershire Sauceor 3 Anchovy Fillets, Rinsed, Dried, and Minced
1TablespoonRice Wine Vinegar or White Wine Vinegar
1TablespoonFresh Lemon Juice
¼teaspoonSalt
Fresh Ground Black Pepperif desired
Instructions
Place the parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped.
¼ Cup Parsley, ¼ Cup Snipped Chives
Scrape down the sides of the bowl and add the mayonnaise, sour cream, Worcestershire sauce, vinegar, lemon juice, salt, and fresh ground black pepper. Pulse until all is well combined.
1 Cup Mayonnaise, ½ Cup Sour Cream, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Rice Wine Vinegar or White Wine Vinegar, 1 Tablespoon Fresh Lemon Juice, ¼ teaspoon Salt, Fresh Ground Black Pepper
Taste and adjust the seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.
Notes
My Top Tips♡ Green Goddess Dressing is best when made the day before serving it. This gives the ingredients time to “marry”.♡ This dressing is very thick. If a pourable dressing is desired, add half and half or whole milk to the dressing until the desired thickness is achieved. Be sure to check the seasoning and adjust as needed.Substitutions & VariationsSubstitute Yogurt - You can substitute plain unflavored yogurt for any or all of the sour cream.Add Tarragon - If you like the flavor of fresh tarragon you can substitute it for some portion of the parsley and chives. There are many versions of this dressing that contain tarragon, most notably the version published by The New York Times. However, the original version does not include fresh tarragon. There is a rumor that the mayonnaise made by Chef Romer contained tarragon vinegar.Make Green Goddess Sauce - Thin the dressing with a few tablespoons of heavy cream or half and half to make a sauce.Make it Vegetarian - You can make a vegetarian version of Green Goddess by substituting 2 tablespoons of capers for the Worcestershire sauce.Variations of the Salad - Substitute cubed or chopped chicken or turkey for the crab. The salad greens can be romaine, curly endive, escarole, and chicory. Other green vegetables like garden peas and asparagus can be added to the greens.Make-Ahead and StorageGreen Goddess Salad Dressing tastes best if you make it in advance. I like to make it a day ahead of needing it to allow the ingredients to blend and "marry".You can store Green Goddess in a covered container in the refrigerator for up to 5 days. Unfortunately, you can't successfully freeze this dressing because it contains dairy which will separate during and after freezing.This Recipe was Adapted from the Original Recipe by Chef Phillip Roemer of The Palace Hotel, San Francisco, California.