Green goddess dressing
{{Short description|Salad dressing variety}}
{{Infobox prepared food
| name = Green goddess dressing
| image = Green goddess dressing.jpg
| image_size = 250px
| caption = Served as a vegetable dip
| alternate_name =
| country = United States
| region =
| creator =
| course =
| type = Salad dressing or dip
| served =
| main_ingredient = Mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, pepper
| variations =
| calories =
| other =
}}
Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.
History
The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer{{Cite web|last=Saekel|first=Karola|date=1996-02-21|title=Green Goddess Draws Devoted Congregation|url=https://www.sfgate.com/recipes/article/Green-Goddess-Draws-Devoted-Congregation-2993275.php|access-date=2020-07-08|website=SFGate}} wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.{{Cite web |url=http://members.cox.net/jjschnebel/grgdssdr.html |title=Who Cooked That Up? |access-date=2007-08-16 |archive-url=https://web.archive.org/web/20071031085000/http://members.cox.net/jjschnebel/grgdssdr.html |archive-date=2007-10-31 |url-status=dead }}{{cite news|publisher=San Francisco Chronicle|author=Michael Bauer|title=Green Goddess dressing: Everything old is new again|date=2010-08-17|url=http://insidescoopsf.sfgate.com/michaelbauer/2010/08/17/green-goddess-dressing-everything-old-is-new-again/}} He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, chives, mayonnaise, and vinegar,{{cite book|last1=Brown|first1=Helen|title=Helen Brown's West Coast Cook Book|url=https://archive.org/details/westcoastcookboo00brow|url-access=registration|date=1952|publisher=Little, Brown, and Co|location=Boston}} is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with "green eel".Larousse Gastronomique Page 1272
In 1948, the New York Times published a recipe for the dressing that included Worcestershire sauce.{{cite web|url=https://www.nytimes.com/2008/11/09/magazine/09Food-t-001.html|title=1948: Green Goddess Salad (recipe)|work=New York Times Magazine|first=Amanda|last=Hesser|date=7 November 2008|accessdate=2 July 2016}} Later recipes have included variations such as the addition of avocado or basil.
In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods.{{cite web|url=https://www.nytimes.com/2008/11/09/magazine/09Food-t-000.html|title=1948: Green Goddess Salad (article)|work=New York Times Magazine|first=Amanda|last=Hesser|date=7 November 2008|accessdate=2 July 2016}}
References
{{reflist}}
{{Salad dressings}}
{{portal bar|Food}}
{{DEFAULTSORT:Green Goddess Dressing}}