Green goddess dressing
|Type||Salad dressing or dip|
|Main ingredients||Mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, pepper|
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 wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, 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".
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.
- Who Cooked That Up?
- Michael Bauer (2010-08-17). "Green Goddess dressing: Everything old is new again". San Francisco Chronicle.
- Brown, Helen (1952). Helen Brown's West Coast Cook Book. Boston: Little, Brown, and Co.
- Larousse Gastronomique Page 1272
- Hesser, Amanda (7 November 2008). "1948: Green Goddess Salad (recipe)". New York Times Magazine. The New York Times. Retrieved 2 July 2016.
- Hesser, Amanda (7 November 2008). "1948: Green Goddess Salad (article)". New York Times Magazine. The New York Times. Retrieved 2 July 2016.