Rich and Creamy Green Goddess Dressing
This delicious green goddess dressing is jam packed with herby goodness. It’s a recipe which has evolved from a sauce Louis XIII’s chef developed to serve with green eel, and it’s still fit for royalty.
In South Africa, we are spoiled by the wide variety of superb fresh herbs in our supermarkets year round. However, until now, tarragon was unavailable (except in its dried form) — unless you cultivated it yourself.
When I noticed tarragon at my local market recently, I was delighted. A whole range of recipes I avoided since the tarragon in my garden died were now options again. So, tarragon was definitely going to be on my family’s holiday table!
As I reviewed my recipe options, chicken and fish dishes were out. Thus, I would use tarragon in my vegetable sides. Green goddess dressing seemed like a good choice because it is fresh, light, and delicious. Its creaminess makes green goddess an ideal dressing for the hot summer weather. Best of all, it is as fantastic for dipping crudités as it is on a salad.
About the Recipe
Most folks believe the green goddess dressing we eat today was developed by Chef Philip Roemer at San Francisco’s Palace Hotel in 1923. This green sauce was meant to honour actor George Arliss and his hit play, The Green Goddess. However, it’s roots go back to the kitchens of King Louis XIII, whose chef developed a similar sauce for his sumptuous table.
Today, there are many variations of green goddess dressing. Some are thick. Some are thin. A few recipes even involve other greens, such as spinach or watercress. However, for this version, I have chosen to stick with the simple, bright flavours of fresh herbs, notably tarragon, parsley and chives.
The anchovies called for in the recipe may sound unusual. However, they bring a mild earthiness to the dressing, which marries and accentuates the otherwise bright, fresh flavours.
If you have vegetarians at your table or strongly dislike anchovies, there are other options. You may wish to try a teaspoon of miso, a teaspoon of rinsed capers, or a couple of black olives in lieu of the fish.
I hope your family enjoys this fresh, fragrant green dressing as much as mine does. Bon appétit!