Published March 26, 2024. This post may contain affiliate links. Please read my disclosure policy.
You will love this full-flavored green goddess dressing recipe, which is loaded with fresh herbs, garlic, oil, and mayonnaise. The flavors in this dressing are fantastic, and they will perfectly complement your next salad.
I love a robust, flavorful salad dressing to compliment a salad that always has me wanting just one more bite. If you’re the same, then for sure, try out my Buttermilk Ranch or Balsamic Vinaigrette.
Green Goddess Dressing
Green goddess dressing was created in the early 1920s in San Francisco at the Palace Hotel. The recipe has changed over time and may be different depending on who is making it. The original recipe includes parsley, tarragon, scallions, and anchovies. Be sure to stick with those basics and then feel free to add in things like basil, chives, garlic, or even sour cream.
This dressing is somewhat like Caesar dressing, probably because of the anchovies, and will go great on just about any salad recipe out there. Try out this dressing on my loaded Green Goddess Salad Recipe.
Ingredients You’ll Need
- Herbs – The classic herb combination is rinsed, fresh, Italian flat-leaf parsley, tarragon, and green onions.
- Vinegar – You can use either distilled vinegar, white vinegar, or apple cider vinegar for this recipe.
- Acid – This is optional, but a hint of freshly squeezed lemon juice adds some nice balancing flavor.
- Mayonnaise – Use a good full-fat mayonnaise.
- Oil – I prefer to use oil, but you can use any oil you feel comfortable with.
- Anchovies – A few anchovies will bring out some nice umami flavors.
- Garlic – This is optional, but 1 garlic clove will add flavor to this dressing.
How to Make Green Goddess Dressing
Add the herbs, anchovies, lemon juice, vinegar, oil, and garlic clove to a blender or food processor.
Blend or process on medium to high speed for 2 minutes or until the mixture is smooth.
Next, add the mayonnaise, salt, and pepper.
Blend or process on medium speed until combined and emulsified.
Serve or chill.
Make-Ahead and Storage
Make-Ahead: You can make this green goddess dressing recipe up to 3 days ahead. You can serve it immediately, but more flavors will develop with time.
How to Store: Place in an airtight container in the refrigerator for up to 7 days. This will not freeze.
Chef Notes + Tips
- If the dressing breaks, you can try and blend it with 2 teaspoons of Dijon mustard.
- Feel free to use any oil you’d like, but I recommend a soft, very light virgin olive oil or any other neutral-flavored oil like sunflower oil. You can also blend the oils.
- Substitute the green onions with chives.
- Dry herbs will not work in this recipe.
More Dressing Recipes
Green Goddess Dressing Recipe
Ingredients
- ¾ cup packed fresh parsley leaves
- ¾ cup packed sliced green onions
- 1/3 cup packed fresh tarragon leaves
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 garlic cloves
- 5 anchovy fillets
- 1/4 cup light virgin olive oil
- 1 cup mayonnaise
- coarse salt and pepper to taste
Instructions
- Add the herbs, anchovies, lemon juice, vinegar, oil, and garlic clove to a blender or food processor.
- Blend or process on medium to high speed for 2 minutes or until the mixture is smooth.
- Next, add the mayonnaise, salt, and pepper.
- Blend or process on medium speed until combined and emulsified.
- Serve or chill.
Green Goddess Dressing Recipe