Green Goddess Dressing

  • Serves

    makes 1 1/2 cups

  • Cook

    5 minutes


By SAVEUR Editors

Published on October 5, 2016

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.


  • 1 cup mayonnaise
  • 14 cup minced flat-leaf parsley
  • 14 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)


instruction 0

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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