This is my first time using this site. I saw your request and remembered my Grandma's church cook book from 1960. Hope you'll enjoy it.

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
2 cups
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree vinegars, onions, parsley, anchovies, garlic, salt, and lemon juice in a blender until well combined. Blend in mayonnaise and serve.

    Advertisement

Nutrition Facts

297 calories; protein 3.5g 7% DV; carbohydrates 5.9g 2% DV; fat 30g 46% DV; cholesterol 20.3mg 7% DV; sodium 686.6mg 28% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2008
I know that some of you think I shouldn't rate this a 5 because I did change it a bit - but it was such a good starting place and the changes were minor: cut back on the anchovies and didn't have tarragon vinegar so used white wine vinegar and added 1/2 tsp dried tarragon. My husband and I were reintroduced to Green Goddess at a new restaurant in town that highlights 40s and 50-style restaurant food - baked ham great steaks (peppered steak with brandy sauce) wonderful meatloaf Stroganoff - the kinds of food I remember being on the menu when my folks took us to "fancy" restaurants but "kicked up" for the new century. Anyway we tried the Green Goddess and my husband was hooked - and this one is better than at the restaurant. Can't wait until summer so I can use fresh tarragon from the garden! Read More
(43)

Most helpful critical review

Rating: 1 stars
01/26/2009
I was excited by this recipe but was terribly disappointed. Parsley being a very bland but the primary flavor made the only dominant flavor fish. I used half the anchovies but still that is all I tasted. My husband and I opted to throw the whole batch away. Sorry. Read More
(5)
31 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/16/2008
I know that some of you think I shouldn't rate this a 5 because I did change it a bit - but it was such a good starting place and the changes were minor: cut back on the anchovies and didn't have tarragon vinegar so used white wine vinegar and added 1/2 tsp dried tarragon. My husband and I were reintroduced to Green Goddess at a new restaurant in town that highlights 40s and 50-style restaurant food - baked ham great steaks (peppered steak with brandy sauce) wonderful meatloaf Stroganoff - the kinds of food I remember being on the menu when my folks took us to "fancy" restaurants but "kicked up" for the new century. Anyway we tried the Green Goddess and my husband was hooked - and this one is better than at the restaurant. Can't wait until summer so I can use fresh tarragon from the garden! Read More
(43)
Rating: 5 stars
01/22/2003
This is an excellent easy recipe for those who like a good garlic/scallion flavor to their dressing. Easy and tasty! Read More
(27)
Rating: 5 stars
02/28/2003
Very good! It was exactly the taste I was looking for. Thanks. Read More
(21)
Advertisement
Rating: 5 stars
11/26/2011
So sad that I could not find tarragon vinegar or fresh or dried tarragon so I just used White Wine vinegar. I only used 1/3 a cup because the first time I made it I felt it was too bitter. I added another garlic and used 1 1/2 of the green onions. Also I only used 1 anchovy as they were extra fishy. I love anchovies and the more the better but these were just not that great.. I have to say with all that it was still amazing and delicious. I used Mayo light and you can't even tell the difference.. I live in South Africa and have a all girl get together tomorrow I can't wait for my girlfriends taste my Green Goddess YAY thank you so much.. It is also always better the next day Read More
(16)
Rating: 4 stars
05/31/2008
An excellent Green Goddess not too harsh with the scallions like some of them are and I used the fresh tarragon with white vinegar mentioned by another user instead of tarragon vinegar--I had fresh tarragon leftover from another recipe so why waste it? I didn't have any problems with the anchovies being salty but I soaked them for an hour in a couple of cups each of water and white wine. Read More
(15)
Rating: 5 stars
02/05/2008
This was incredible! Maybe the best dressing i've ever had. Thanks for the new recipe. Read More
(12)
Advertisement
Rating: 5 stars
08/26/2007
Served this over caesar salad...very strong but tasty! Good for garlic and onion lovers at least will possibly try it in a pasta salad next time. Read More
(10)
Rating: 5 stars
04/06/2008
Excellant!! Read More
(8)
Rating: 5 stars
08/17/2006
This is the first time I'd tried this dressing. Really great...similar to a caeser but better in my opinion. Very tart garlicky and oniony. I think you can leave out the salt though as the anchovies are salty enough. Thanks I'll be making this again and again! Read More
(8)
Rating: 1 stars
01/26/2009
I was excited by this recipe but was terribly disappointed. Parsley being a very bland but the primary flavor made the only dominant flavor fish. I used half the anchovies but still that is all I tasted. My husband and I opted to throw the whole batch away. Sorry. Read More
(5)