Green goddess dressing is a favorite condiment used to make vegetables more exciting! This creamy mix is made with fresh herbs, avocado, garlic, anchovies, and a homemade mayonnaise base to give the characteristic vibrant color and bold flavor.
Green goddess dressing is a legendary condiment that’s only grown in popularity over the decades. A robust blend of herbs and aromatics like green onion, tarragon, chives, parsley, and garlic create an unforgettable flavor combination. Homemade mayonnaise and avocado get blended into this recipe for a silky texture. Anchovies add just the right amount of saltiness and depth to the dressing.
As a California native, I was excited to learn that this green goddess dressing originated in San Francisco. It was created in the 1920’s at the Palace Hotel, celebrating the actor George Arliss and his play “The Green Goddess.”
This dressing lives up to its royal name as it has all the qualities to shine at the table. Make a batch to jazz up some crisp lettuce greens, or as an appetizer to serve with fresh seasonal vegetables. No matter how you use it, it will become your new flavor enhancer.
How to make green goddess dressing
- Fresh herbs: Adds layers of flavor! Tarragon gives a subtle sweet anise note, chives and green onion provide pungency, and parsley adds earthiness. Experiment with other herbs if you’d like!
- Homemade Mayonnaise: The eggs and olive oil add richness and smooth consistency.
- Vinegar: Acids enhance the flavor of the dressing. There are many types of vinegar to choose from, but apple cider vinegar is used for this recipe.
- Anchovies: Fillets or paste can be used. 1 fillet equals 1/2 teaspoon paste. This ingredient is optional if you’re following a vegan diet.
Make homemade mayonnaise
If you’re wondering how to make mayonnaise from scratch, you’ll be happy to know that it’s a straightforward process. It takes just a few minutes to make an emulsified sauce by gradually whisking egg yolks with lemon juice and olive oil. If you’re in a pinch for time, store-bought versions can be used, but nothing beats fresh mayo.
Blend the dressing
This green goddess dressing recipe is a slight variation on classic versions. Avocado is used to enhance the nutritional benefits and creamy consistency. A quick 1-minute processing in a blender or food processor instantly breaks down the ingredients. The mayonnaise, avocado, anchovies, garlic, herbs, seasonings, and vinegar are blended until a smooth salad dressing forms.
Depending on if you’re using the recipe as a dip or salad dressing, you may need to adjust the thickness. This process can be quickly done by gradually adding a little more water to thin out the mixture. Make sure to taste the dressing and adjust the salt, pepper and apple cider vinegar as desired, especially if you are substituting any of the ingredients.
Ways to serve green goddess dressing
- Salad Dressing: There are many types of lettuce to choose from. However, heartier leaves like romaine and spinach hold up better to thicker dressings. It’s a great addition to a cobb salad!
- Egg Salad: Instead of just a classic egg salad recipe, use the green goddess dressing’s more herbaceous flavors.
- Vegetable Platter: If you’re feeding a crowd at a party, crudités are a colorful and healthy way eat your vegetables. Guests won’t be able to resist this dip!
- Hummus: Spruce up traditional hummus with a little bit of green goddess dressing.
- Condiment: Add to burgers, or dip with sweet potato fries! If using homemade mayonnaise, it’s a tasty Whole 30 compliant sauce to serve with protein like chicken or fish.
More Condiment recipes
Mayonnaise is the base that gives the creamy mouthfeel, so you want replacements that can mimic a similar texture. Substitutes like sour cream or plain greek yogurt work well due to their fat and protein content, however, may add a more tart flavor. Coconut cream (not milk) can be used. Also increasing the amount of avocado is another solution. About 1 cup mashed for a more neutral flavor.
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Green Goddess Dressing
- 1 large egg yolk
- 1 tablespoon lemon juice, divided
- 1 teaspoon dijon mustard
- 1 cup olive oil, or grapeseed oil
- 1 large avocado
- 1 cup Italian parsley leaves
- 1 tablespoon chopped chives
- 2 tablespoons green onions, sliced
- 2 tablespoons tarragon leaves
- 1 teaspoon minced garlic
- 2 anchovy fillets, optional
- ¼ cup water
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- black pepper, as needed for seasoning
- To make the mayonnaise, in a medium-sized bowl add egg yolk.
- Whisk until yolk becomes slightly thickened and light yellow in color.
- Add 1 teaspoon lemon juice and mustard, vigorously whisk until combined.
- Very gradually add a few drops of olive oil to the egg mixture.
- Continue to add small drops at a time, creating an emulsified and thickened sauce.
- Whisk until you see the mixture lighten in color and start to thicken.
- Once ¼ cup of oil has been added and is visibly thickened, add another 1 teaspoon of lemon juice and mix to combine.
- Continue to gradually drizzle and whisk in another ¼ cup of olive oil.
- Add the last 1 teaspoon of lemon juice, whisk to combine.
- Slowly drizzle and whisk the remainder of the olive oil into the mayonnaise. This should yield about 1 cup of mayonnaise.
- In a blender add mayonnaise, avocado, parsley, chives, green onions, tarragon, garlic, anchovies, water, apple cider vinegar, and salt.
- On medium speed, blend until smooth, about 1 minute.
- Taste green goddess dressing, add more salt and pepper as desired.⅓
- Recipe Yields: 1 1/3 cup of dressing
- Serving Size: 1 tablespoon
- 2 anchovy fillets can be substituted for 1 teaspoon anchovy paste.
- Dressing can be stored in an airtight container for up to 5 days.
- 1 cup of store-bought mayonnaise can be substituted for egg yolk, mustard, lemon juice, and olive oil.
- To make a thinner dressing add 1 tablespoon of water at any time, blend, and adjust vinegar, salt, and pepper seasoning amount.
- MAKE IT VEGAN: Vegan mayonnaise can be used or substitute 1 additional cup of avocado for the mayonnaise. Replace anchovies with 1 teaspoon miso paste or omit. Adjust the amount of vinegar, salt, and pepper to taste.
- MAKE IT WHOLE 30: Substitute kosher salt with sea salt. Dijon mustard can be replaced with 1 teaspoon mustard powder.
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