Helen Brown's West Coast Cookbook contains a historical riff on the original green goddess dip from San Francisco's Palace Hotel. Brown's version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies.
Green Goddess Dressing »(Adapted from Helen Brown's West Coast Cookbook)
“Visitors to our Coast never fail to be impressed by our salads,” Brown wrote, celebrating California produce many years before it was fashionable to do so. | By Brown’s publication date in the early 1950s, countless variations of green goddess dressing already existed. But Brown provides—then riffs on—the original from San Francisco’s Palace Hotel, where the dressing was created. Her version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies.
Ingredients
- 1 cup mayonnaise
- 1⁄4 cup minced flat-leaf parsley
- 1⁄4 cup tarragon vinegar
- 2 tsp. tsp. fresh tarragon
- 4 oil-packed anchovies, minced
- 2 tbsp. minced chives or scallions
- Heavy cream, for thinning (if desired)
- Salt, as needed
- Crudités, for serving (optional)
Instructions
Step 1
- In a small bowl combine the mayonnaise, parsley, tarragon vinegar, fresh tarragon, anchovies, and 1 tablespoon of the chives; stir well. Thin with a little bit of cream if desired. Taste and adjust the seasoning as needed. Garnish with the remaining chives. Serve with crudités for dipping if desired.
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