There’s no need to skimp on fresh herbs when making a Green Goddess sauce. The key to its flavor and, well, greenness is a tremendous volume of fresh herbs—2 cups, to be exact, in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability. Mix and match if you like, but rely on parsley, tarragon, and chives to provide the traditional goddess flavor notes.
The original Green Goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923. It included sour cream and mayonnaise in a rich dressing. This modern version lightens it up with Greek yogurt, which adds tang to the cool, herbaceous sauce. It’s versatile, too. More than just a salad dressing, this sauce is a flavorful and tenderizing marinade and a refreshing dip as well.
