Traditional Green Goddess DressingFrom midgelet 8 years ago
- 1 scallion (green onion) - finely chopped shopping list
- 1 bunch, chives - finely chopped shopping list
- 1/2 cup, firmly packed parsley leaves - finely chopped shopping list
- 1 clove, garlic - minced shopping list
- 2 teaspoons, anchovy paste shopping list
- 2 teaspoons, dried tarragon (or 2 tablespoons, fresh tarragon - minced) shopping list
- 2 teaspoons, Dijon mustard shopping list
- 1/4 cup, white wine vinegar (or tarragon vinegar) shopping list
- 2 1/2 cups, real mayonnaise shopping list
- 1/2 cup real sour cream shopping list
- salt if needed and some pepper to taste shopping list
How to make it
- Whisk together all ingredients.
- Chill for at least 2 hours, so flavors will blend. Mix or shake well.
- Serve at cool room temperature.
- History of Green Goddess:
- Actor George Arliss was appearing at that time in San Francisco in William Archer’s play called "The Green Goddess".
- The play had opened in New York in 1921, and was twice made into a motion picture, in 1923 and 1930 – all versions starring Arliss.
- To celebrate the play's success and honor the actor, Palace chef Philip Reomer created a special composed salad for a dinner party.
- The delicious salad and dressing really caught on and
- became an intermittent “fad” lasting for decades.
The Cookmidgelet Eastern, USA
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