 Green goddess dressing served as a vegetable dip | |
| Type | Salad dressing ordip |
|---|---|
| Place of origin | United States |
| Main ingredients | Mayonnaise,sour cream,chervil,chives,anchovy,tarragon,lemon juice,pepper |
Green goddess is asalad dressing, typically containingmayonnaise,sour cream,chervil,chives,anchovy,tarragon,lemon juice, andpepper.
The dressing is named for its tint. The most accepted theory regarding its origins points to thePalace Hotel inSan Francisco in 1923, when the hotel's executivechef Philip Roemer[1] wanted something to pay tribute to actorGeorge Arliss and his hit play,The Green Goddess.[2][3] He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, chives, mayonnaise, and vinegar,[4] is a variation of a dressing originated in France by a chef toLouis XIII who made asauce au vert (green sauce) which was traditionally served with "green eel".[5]
In 1948, theNew York Times published a recipe for the dressing that includedWorcestershire sauce.[6] Later recipes have included variations such as the addition of avocado or basil.[7]
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 byKraft Foods.[7]
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