WHAT IS GREEN GODDESS DRESSING?

This venerable old lady is coming up on its 100th anniversary (2023). Legend has it that this dressing was invented in San Francisco’s Palace Hotel in 1923. The fact is that green sauce has been a staple in high French cuisine since the Renaissance. The Bay City Green Goddess version is just a variation. Here in America, over the  last ten decades, this version of this herb-based sauce have been used as salad dressing, sandwich condiment, dip and sauce for both vegetables and proteins.

SUGGESTIONS WHEN MAKING GREEN GODDESS DRESSING

• Tarragon for Taste

To be a true Green Goddess dressing tarragon, yogurt or buttermilk, mayonnaise and anchovy paste are must-haves.  After that the sky seems to be the limit. Our version uses Garlic Scapes for a layer of pungent and herbaceous flavor. Simply the early shoots of garlic bulbs that pop up in the spring, garlic scapes are best while the flower bud is closed and before the shoot gets tough.  You’ll often see them at farmers’ markets as part of the early season offerings.

WHAT PAIRS WELL WITH GREEN GODDESS DRESSING?

Food-wise, this is a refreshing and herbaceous dressing that pairs with most savory foods.  It is a sauce, so don’t feel limited to only using this recipe with salads.  Much like with Hollandaise, you can use this over grilled vegetables, poached eggs, etc.  In terms of beverages,  white wines that have been barrel-aged in oak wood tend to work well.  Sauvignon-Blanc and Chardonnay are two of the more common oak-flavored wines available.