Most theories around the origins of the Green Goddess Dressing date back to 1923 in San Francisco at The Palace Hotel. There was a popular silent film running at the time by the name of The Green Goddess and the Executive Chef of the hotel, Philip Roemer wanted to pay tribute to the actor, George Arliss.
Most recipes I found for the dressing online called for anchovies and sour cream. While I’m sure those versions are just as good; I used Sarah Foster’s recipe from her book Southern Kitchen. The dressing is quick and easy and very refreshing!
Use this dressing with any salad or as a sauce for a number of dishes including Fried Green Tomatoes.
|Green Goddess Dressing||
- ½ cup well-shaken buttermilk
- ¼ cup your favorite or Homemade Mayonnaise
- 1 small Kirby cucumber, peeled and chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
- Juice of ½ lime
- 4 or 5 fresh basil or celery leaves
- Sea salt and freshly ground black pepper
- Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth
- Season with salt and pepper to taste
- Refrigerate in an airtight container until ready to use, or for up to 1 week
Makes 1 cup