THANK YOU! This was a childhood favorite. I was a weird kid in the '70s who liked dipping raw green beans and red radish roses in this delicious concoction. And I have rarely seen it since.
delicious! used yogurt rather than mayo, but all else the same except doubled. used as a dipping sauce for grilled brussels sprouts, am using the leftover dressing for salad dressing until it is gone. I remember green goddess being all over the place in the 60s and 70s, now it's not found anywhere. will be making again. thanks!
They actually have the recipe on Panera‘s website. And it calls for yogurt and mayonnaise. And then when I see the recipe in other places it’s completely different than the one they posted on their website. I wonder if they do that so we still have to come there lol
I got a hankering for a cob salad with green goddess dressing so I searched up this recipe. What you made looks great! I got the parsley, chive and tarragon seeds, three pots and some potting soil. Hopefully I'll have some of this yummy dressing soon!
I just remembered how great this looked as a condiment for your Quick Cured Salmon, and how resentful I was that you didn't include the recipe for it at the time. Now I can finally go "Full Food Blogger"!
I am going to have to try this. I remember it being fashionable in the seventies, but I was quite young back then and as I recall only liked thousand island. (The candy of salad dressing) This is quite different than I had imagined, looks very good, and is low carb to boot. Thanks. :)
A wonderful San Francisco dressing. I've really missed having that wonderful taste in my life. Thank you Chef John. Looks sooo good. Now I can enjoy it again.
I love love love green goddess dressing! My store rarely has any, so I have to stock up. I don't like dressing that can sit on shelf for years. I now know how to make fresh. Bet its amazing. Yeah!!! Thank you for this vid.
I remember this used to be a popular dressing but you don't see it anywhere. Never tried it but it looks really good and I'm a big tarragon fan. Thanks for the recipe!
I made this dressing last week i used plain yogurt instead of sour cream that is only available on my pantry it really satisfied my taste i love the essence of tarragon really makes this dressing turn to the next level the aromatic scents..
Thank you Chef! You are so upbeat, humorous and have the perfect voice for your videos! :-D I love you!.....& your cooking too! You always make all these delicious dishes EASY for us. Thanks again!
Anything made at home seems to be way better even if it's just a vinegar oil mixture although some dry mixes for dressings seem better as well sometimes like the hidden valley with a majority of sour cream in place of mayo seems to lack a taste the bottle seems to have Bob's is an exception to that tho I dig that one.
this is one of my FAVORITES!! it's even good w/chicken wings/potatoes!!! so many people don't even know about this taste sensation. THANK YOU FOR SHARING!!! ps I crave this dressing and keep it in my fridge..lol
Thanks Chef John. Love the fresh herbs addition to this dressing. California styled Green Goddess dressing substitutes mashed avocado for mayonnaise (same portion amount and is healthier and makes dressing even more green), and does not include lemon juice. (So as to distance it from Caesar dressing). I am going to try your recipe this weekend...thanks!
Chef John! You've swung for the fence yet again. Please, more of the classics. I'm green with envy. You have goddess sharing with all our friends. However, don't share the lemon joke with mom, or you'll get a cold.... well you know. Blessings ChefMike
I remember years ago when "Green Goddess Dressing" was sold in stores, my Mom used to buy it and now I feel kind of dumb as I always thought it had Avocado in it to give it the green color. I think this was poplar in the early 70's. Got to try this soon. hey Chef John, do you have a recipe for a really good 1000 Island dressing, not all are good, and I only found one store brand ( Lighthouse) that is like the resturant dressing that I love
There are several variations of Green Goddess dressing that have avocado in it. Green Goddess dressing with avocado tastes great, but it will not last quite as long - so it is better to make the batch for immediate use (or to use it all within a week). GGd with avocado is also considerably thicker. Add a generous tablespoon of honey to whichever recipe that you make. Honey makes it much better. I hope this helps.
Chef John, this looks really good and will have to try. Have you ever heard of "Paris" dressing? I get a salad that resembles a Chicken Caesar Salad from a small Italian restaurant and they have a dressing called this. It is a tangy, sweet dressing that appears oil based - not a creamy dressing.
Yummm.. I've never tried Green Goddess, but will give this a try just as you made it! Then.. I might try another batch switching out the parsley for cilantro. Hey.. you never know? :D Thank you Chef John! You rock ~~♡
"I'm gonna assume it was a goddess who gave birth to the heavens and earth." Hear, hear! Blessed be. )O( Also, this looks like a fantastic salad dressing/dip. Will definitely have to try it.
I have become a vegetarian since Easter, I love your stuff you make. Funny story, I was going to use your prime rib method VERY soon. ( Can't now). :) Anyway, I would like to know if you have anything about anything for a breakfast, lunch and a dinner. I love suggestions. Thank you very much John. And remember,... Enjoy!
I see you were using the Shun serrated utility knife. I own and love Shun knives! Do you use many of them? Now I feel like I need to go back and watch all of your videos to see which knives you've been using. Ahhh... maybe a video that utilizes your favorite knives in one dish and let us know why you like them.
Another 1970s favorite in the kitchen was Green Goddess dressing (it and Thousand Island -- ever wonder why Big Macs have such a sauce?) were the tastes of the day.
Hi Chef Jon, your videos are yummy delicious 😋. You might want to look into getting a Vitamix as it is very powerful and can blend even the most fibrous fruits like pineapple 🍍, vegetables, and roots like beets, horseradish, and ginger.
It was an anchovy filet not sardine but I find that anchovy paste works better so you don't get any chunks of anchovy. You can buy it in a tube at most supermarkets.
It's mostly just for a bit of flavor and saltyness. I actually like having just a little bit of anchovies on my pizza sometimes too but only very little. Also caesar dressing has lots of anchovies in it. It's one of the base ingredients.
I've looked at several green goddess recipes. This isn't perfect for me, but I think this is the best to build my base. My goal is a chicken pasta with fresh bacon bits.
